Kale Curry

Ingredients

• Cilantro - For garnish
• Salt - To taste
• Lime juice - 2 tablespoons
• Chickpeas - 1 can (400g), drained and rinsed
• Tomatoes - 2 medium, diced
• Coconut milk - 1 can (400ml)
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Kale - 1 bunch, stems removed and leaves chopped

Instructions

1. Heat some oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, and cumin, and cook for 1 minute to toast the spices.
5. Add the chopped kale and stir well to coat it with the spices.
6. Pour in the coconut milk and diced tomatoes, and bring to a simmer.
7. Cover the pan and let it cook for about 10 minutes, until the kale is tender.
8. Add the drained chickpeas and lime juice, and season with salt to taste.
9. Cook for another 5 minutes to heat the chickpeas through.
10. Serve the kale curry hot, garnished with fresh cilantro.
11. Enjoy!