Serves
3
INGREDIENTS
- 2 tablespoons canola oil
- 1 small, finely chopped onion
- 1 large, clove, minced garlic
- about 1 teaspoon freshly, grated ginger
- 1 to 2 tablespoons hot Indian curry paste
- ½ teaspoon salt
- Half a 284g bag chopped kale (4 cups tightly packed)
- 540-mL can drained, rinsed chickpeas
- 400-mL can coconut milk
METHOD
Heat a medium saucepan over medium-low. Add oil, then onion. Cook gently until onion is very soft and just tinged with gold, about 8 min. Add garlic and ginger and cook another 2 min or so. Stir in curry paste and salt, then add kale and a splash of water. Cover and cook until kale is very tender, about 10 min. Stir in chickpeas and coconut milk. Simmer 5 min.