Chickpeas curry is the beat no matter how you cook it. But this curry takes it up a notch and it us super healthy and super delicious. I made this curry in less than 15 minutes and dinner was ready. Better than getting a take out and so much faster.
Serve with over rice or like me enjoy with Naan
Coconut Chickpeas Curry with Kale (Chickpeas cooked with coconut and Thai Red Curry)
Coconut Chickpeas Curry with Kale
Ingredients:
- 1 can chickpeas drained and washed
- 1 can Thai coconut milk
- 1 tablespoon Thai curry paste
- 1/2 tablespoon oil
- 1 small onions chopped fine
- 2-3 big leaves of Kale, ripped off of the center and chopped into small pieces
In a pan heat the oil and on medium high heat cook the onions till they become translucent. Add the curry paste and stir well and fry for a minute. Add the coconut milk and reduce heat to low and simmer for 5 minutes. Add chickpeas and simmer for 5 more minutes. Add Kale and simmer for 5 more minutes. Give a taste test and add salt according to taste. Sprinkle with green onions and/or cilantro and enjoy over a bed of brown rice or with Naan
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