Chickpeas, kale and a wealth of aromatics simmer in a full-bodied curry sauce with rich depth of flavor. This vegan, gluten-free main dish comes together in only 30 minutes and is perfect for weeknight cooking.
- 1 tbsp olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 3 cups chopped or roughly torn kale
- 1½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups unsweetened almond or cashew milk
- 2 tbsp peanut butter
- 2 tsp red thai curry paste
- 1 (15 ounce) can chickpeas, drained and rinsed
- Optional toppings: fresh lime juice, Greek (or coconut milk) yogurt, cilantro
- Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 3 minutes, or until tender. Add garlic and kale; cook until kale is wilted; about 2 minutes. Stir in turmeric, ginger, salt and pepper.
- Pour in milk and mix in peanut butter and chili paste. Add chickpeas and bring mixture to a boil for 2 minutes. Reduce heat and simmer for 10-12 minutes, until sauce slightly thickens.
- Serve with rice, noodles or quinoa. Add a dollop of Greek (or coconut milk) yogurt, a spritz of fresh lime juice and cilantro, if desired.
Serving size: ¾ cup (1/4th of recipe) Calories: 205 Fat: 10.5 gm Saturated fat: 1 gm Carbohydrates: 25 gm Sugar: 3.5 gm Sodium: 360 mg Fiber: 9 gm Protein: 9 gm Cholesterol: 0 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.