Kale & Chickpea Curry
Recently, the Nomads went to Butter Chicken Roti in Toronto.
The great thing about this casual dining and take away Indian joint is that it caters to every diet type, and I do mean every type.
The different diets are splashed across the windows in neat fonts, and we pop in when I spy “chicken” and “vegan”. What a luxury, North Nomad and I being able to eat at the same place!
I ordered the Saag Chickpea and Spinach roti. I was so enamoured with this dish that I tried to recreate it at home with chickpeas and kale. It tasted NOTHING like what I got at Butter Chicken Roti! But it was still damn tasty, so here’s the recipe. 🙂
- 2 tbsps of coconut oil
- 1 chopped onion
- 2 cloves of garlic
- 1 tbsp of ginger
- 1 tbsp of curry powder
- 1 tsp of garam masala
- 1 tsp of cumin (if cumin is main ingredient in your garam masala – which is usually the case in cheaper ones, you can skip the cumin here)
- Pinch of pepper
- Pinch of cayenne
- 1 tin crushed tomatoes
- 2 cans of chickpeas
- 1 bunch of kale, stripped from the stalks.
- 1 tin of coconut milk
- 2 tbsps of lime juice
- Coriander, to garnish.
- Add two cups of water to one cup of rice. Boil on medium heat, and keep bubbling while you proceed with the recipe.
- Chop your onion, garlic and ginger. I read on the Lovin Forkful recently that the cancer fighting properties that garlic has are most effectively activated once garlic has been chopped for 10-15 minutes. Interesting fact! So now I’m making sure I chop my garlic first.
- Melt 2 tbsp of coconut oil in a pot over low heat.
- Add your onion, and cook until translucent. This should take about 5 mins or so.
- Add your garlic and ginger, and cook for another minute.
- Add your spices: curry powder, garam masala, cumin (if you don’t have too much in your garam masala), peper, and cayenne.
- Add your tin of crushed tomatoes. If, like me, you always seem to have half or 2/3 of a tin hanging around, you can use 1-2 cups of water to spread it out.
- Add your chickpeas and bring up to medium heat. Let it cook for 10 minutes or so, stirring occasionally.
- Add your kale and cook for another 5 mins.
- Stir in your coconut milk and your lime juice.
- Drain your rice, and spoon out your desired amount. Ladle your curry over the top of your rice, and garnish with coriander.
Prep time: 30 minutes.
Makes: 4 servings.
You can connect with South Nomad, Jessica, over at Google+.