• Helen Scott

Kale, Chickpea, Turmeric & Coconut Curry

chickpeakalecurry.jpg 2014-8-7-21:11:51
Superfood overload! This is so quick and easy that by the time your rice is ready, I assure you that your curry will be also. We used Italian kale from the Fresh Grower who offer our readers a 10% discount through August for orders over $400 with the code mangomenus.

What you need:

Paste ingredients: 4 spring onions, 1 clove of garlic, 1 red chilli, 1 stick of lemongrass, 1 inch cube of ginger peeled

1 tablespoon of coconut oil

1 tin of coconut milk

1 dessertspoon of fish sauce (unless you are a strict vegetarian!)

1/2 teaspoon of turmeric powder

1/2 teaspoon of ground coriander

1/2 teaspoon of ground cumin

1/4 teaspoon of salt

1/2 tin of chickpeas

100g kale

4 tablespoons of fresh chopped coriander

2 spring onions finely chopped

1 lime

Rice to accompany


Put your rice of choice onto cook. The curry should be ready by the time white rice is cooked but if you have chosen brown or wild rice, you may wish to put this on 5-10 minutes before you start the curry.

To make the paste, place the ginger, garlic, lemongrass, chilli and cumin in the blender for around 10 seconds until it forms a paste. Keep scraping it down off the sides and pressing "go" again.

Prepare your kale by washing it and removing the bitter ribs (stems down the middle). Place the soft green leaves to one side.

Heat up a dessertspoon of coconut oil in a deep frying pan and fry your paste for a couple of minutes, careful to not let it burn or brown.

Add your tin of coconut milk and stir in 1 tablespoon of fish sauce (unless you are a proper veggie) along with the turmeric, ground coriander, cumin and salt.

Once it is simmering, add your chickpeas and kale and stir through for a couple of minutes until the leaves wilt and the chickpeas warm.

Squeeze half a fresh lime over each serving and garnish with lots of chopped coriander and spring onions. Serve with rice.

Serves 2 people

This post was sponsored.


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