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)
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| 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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