Coconut Chickpeas Curry with Kale

 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. 1 can chickpeas drained and washed
2. 1 can Thai coconut milk
3. 1 tablespoon Thai curry paste
4. 1/2 tablespoon oil
5. 1 small onions chopped fine
6. 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

Thai Green Egg curry with vegetables

 I usually do not like to add sweet potato to the curries. I always have a feeling that the curry would turn out to be sweet and I will not like it. But today I dared and I added sweet potato to this amazing gravy and it was super delicious. The original recipe is here . Of course I had to modify it. I added boiled eggs top it and made it more hearty.

Thai Green Egg curry with vegetables (Boiled egg curry Thai based coconut gravy with Sweet Potatoes and Green Beans)

Thai Green Egg Curry

Ingredients:

1. 1 Tablespoon + 2 teaspoons oil
2. 1¾ cups Unsweetened Coconut Milk
3. 4 oz Green Beans, ends trimmed and sliced length wise
4. 1 teaspoon ginger garlic paste
5. 1 medium Onion sliced into half circles
6. 1 medium small Sweet Potato cubed into 1 cm cubes
7. 2 Tbsps Green Curry Paste
8. 6 hard boiled eggs peeled

In a deep pan heat the oil and add the ginger garlic paste and the green curry paste and fry for a minute stirring. Add the onion slices and the sweet potato cubes and fry for 3-4 minutes. Add the coconut milk + 1 cup hot water and bring to a boil. Add the green beans and let it boil for 10 minutes. 

In the mean time, in another pan add the 2 teaspoons oil, give the eggs small slits with the knife. Do not cut the eggs. This is just to create space with the skin of the boiled eggs, so that when you fry it, it will not explode in your face. Fry stirring 2-5 minutes*.

Add the fried eggs to the curry and simmer for 5 more minutes. Give it a taste test, adjust the salt and garnish with cilantro and enjoy with White/Ponni rice

*My Hubby likes the skin crispy and rubbery...so fry till the skin becomes brown. The rest of the family does not, so fry it just for 2 minutes, to get better flavor

More Yummy Curries:

Thai Red Curry Mushroom

Thai Coconut Peanut Wings

Thai Chicken Watercress Soup

Tuna chunks in coconut gravy

The other day when I went fishing...in the super market I found Tuna and I got two big pieces. One I cut up into medium size chunks and made curry and the other I cut up into medallions and fried them

Today I wanted to eat a gravy based curry with my fried rice. So the tuna was made into a Thai flavored curry in coconut sauce with broccoli and it was great

Ingredients

1 lb tuna cut into chunks

2-3 cups broccoli florets

2 medium small tomatoes cut into wedges

2 cup lite coconut milk or 1 cup regular coconut milk+ 1 cup water

2 tablespoons oil

1/2 cup very finely chopped onion

1 tablespoon red curry paste (optional)

1 teaspoon grated garlic and ginger

1 tablespoon each of soy sauce, white vinegar

1 teaspoon salt or less

1/2 teaspoon chilli powder

In a pan heat the oil and fry the onions for a couple of minutes. Add ginger and garlic and the red Thai curry paste if using and fry for 5 minutes. Add all the ingredients and bring to a a boil. Cover and simmer for 15 minutes. Garnish with cilantro and give a taste test. Adjust the salt and tangyness. Enjoy with white or fried rice