Chickpea And Kale Curry Recipes
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
CHICKEN, CHICKPEA AND KALE CURRY
A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar
Provided by Yana W.
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
- Slice the chicken breast into small cubes, approximately 1 inch thick.
- Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
- To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
- Add the dried spices, stir and cook for 1-2 minutes.
- Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
- Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
- Cut each sweet potato in half.
- To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).
Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2
CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
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