Creamy Curried Kale and Chickpeas
Print Recipe Add to Collection
5 from 11 votes

Creamy Curried Kale and Chickpeas

Feel free to use other greens besides kale, whatever you have on-hand.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Servings: 6
Calories: 223kcal
Author: Susan Voisin

Ingredients

  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon ginger root minced, or 1 tsp. powdered ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala see below
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 8 cups chopped kale 1 10-ounce bunch, about 6 ounces after stems removed, packed
  • 1/2 cup low-sodium vegetable broth
  • 1 cup unsweetened soymilk or other non-dairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast optional
  • 2 tablespoons tomato paste
  • 2 15- ounce cans chickpeas drained and rinsed well
  • salt to taste

Instructions

  • Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.

Notes

You can use packaged garam masala, but I prefer to make my own:
1 teaspoon cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 teaspoon cumin seeds
1/4 teaspoon cloves
1 teaspoon black peppercorns
Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and store in a dark place away from heat. Makes about 2 tablespoons.

Nutrition

Serving: 1serving | Calories: 223kcal | Carbohydrates: 34.4g | Protein: 13.5g | Fat: 5.8g | Sodium: 206.1mg | Fiber: 5.8g | Sugar: 6.6g