Sharing Stories in Bits & Bites

‘Killer’ Kale and Chickpea Curry

Some nights,  in a frenzy, I just throw something together and we sit…and we eat. Not palate thrilling, but it serves the purpose, ya know? Other nights I get crazy carried away and spend hours making something fabulous for dinner and my children push it around on their plates wondering what planet their mom is from. No respect, I tell ya.
lurve the part of my job where I get to ask a cook or chef for a recipe, I always wait in excited anticipation for what they will share. Last night I was NOT disappointed!  I had already posted the story about Gabriel’s Cafe and…oops hadn’t actually made the recipe yet. Turns out what Gabriel sent was the perfect solution for a quick and healthy dinner for the kids and I.
I got them chopping veggies, opening cans and I pulled the spices together. The BEST thing about this recipe is the first step…throw it all in and bring it to a boil! So easy, then toss in the last few ingredients and it’s on the table in no time. Funny thing is I had meant to make some broiled prawns to throw on top, because my kids are hard-core carnivores, but we whipped this up so fast, I forgot, it was so delish, they didn’t notice. We served it over basmati rice, it could easily go over quinoa, brown rice or nothing. I doubled the recipe, of course. That was no problem at all. When packing it up last night we threw the leftover rice in with the curry and the kids took it all in their thermoses for lunch today. Sweet! Super simple, fantastic layers of flavours and really good for ya…that’s a home run for our table!
Kale and Chickpea Curry
Ingredients:
  • 1 can organic chickpeas, strained (set aside)
  • 2 cups local kale, coarse chopped (set aside)
  • 1 can of coconut milk
  • 2 cups of water
  • 1 small onion, small dice
  • 1 med carrot, small dice
  • 1 celery stalk, small dice
  • 2 cloves of minced garlic
  • 1 inch of ginger
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp curry powder
  • 1/2 tsp garam masala
  • Juice of 1 lime
  • 2 Tbs soy sauce/ gluten free soy sauce
  • 1/4 cup sweet chili sauce

Method:

  1. Bring all ingredients except chickpeas & kale to a boil, reduce to a simmer until vegetable is al dente/ about 15 mins
  2. Add kale, simmer for another 10 minutes
  3. Add chickpeas, simmer for 5 mins
  4. Served garnished with green onions and cilantro
  5. Serve with rice to make a meal
  6. Optional add tofu, cooked chicken or prawns

ps. Don’t feel like making it yourself? A little bird said this just might be the soup special at Gabriel’s Cafe today  (01/22/14)

Good food is wise medicine.  ~Alison Levitt M.D.


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