Kale and Chickpea Curry
I love Asian food! At home, I cook an Asian or Asian-inspired dish at least once a week like this Kale and Chickpea Curry recipe. This curry is delicious and super easy to make!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 fresh peppers (small Thai peppers)
- 3 cloves of garlic
- 1 shallot
- 4 cm of fresh ginger (about 2 tablespoons)
- 1 tablespoon of Red curry paste
- 400 ml coconut milk
- 10 cl of water
- salt
- fish sauce (optional)
- 1 lime
- Sunflower or coconut oil
- 1 bunch of Kale Cabbage
- 265 g chickpeas (cooked and drained, canned)
- 2 carrots
Instructions
- 1
Cut the shallot finely. Chop the garlic. Peel the ginger and chop it too. Wash, then cut the fresh peppers finely.
- 2
Heat a little oil. Once the wok is hot, add the shallot, garlic, ginger and fresh peppers. Sauté for about a minute.
- 3
Then add a tablespoon of oil and the curry paste. Sauté the curry paste until it browns lightly. If the pasta sticks to the wok, it’s completely normal!
- 4
Once the curry paste begins to brown, add 10 cl of coconut milk to the wok to deglaze everything. Mix well using a wooden spoon and loosen the curry paste that still sticks to the sides of the wok.
- 5
Add the water then bring to a boil. Then lower and cook over medium heat. Add the rest of the coconut milk.
- 6
Then add the chickpeas, kale and carrots. Cook for about 15 minutes over medium heat. Add some salt.
- 7
Then check the seasoning. If you like fish sauce (nuoc mam), add a little. The fish sauce has the effect of salting the dish.
- 8
Serve the curry in a bowl with the jasmine rice. Add a dash of lime juice.