Kale and Chickpea Curry | Hari Ghotra
3.5/5 rating (54 votes)

Kale and Chickpea Curry

Sholay Saag

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN LACTOSE-FREE HEALTHY LOW-CALORIES
  • Prep 5 mins
  • Cook 25 mins
                             

A super healthy vegetarian dish brimming with creamy flavours and vitamins.

Hari says

This is a fresh new spin on the more traditional dish cooked with chickpeas and spinach by substituting the spinach with some very fashionable kale. Kale is not only delicious but it's a bit of a super green that we should all try to incorporate into our diets.

Kale, as well as looking beautiful, has a wonderful earthy flavour that superbly marries with this tomato masala. The coriander seeds give the whole dish a zingy lift making it a delicious dish to be savoured in the sun.

  • Ingredients
  • Method
  • 1-2 tbsp rapeseed oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 4 plum tomatoes
  • 800g/2 tins of chickpeas, drained and rinsed
  • 1 tsp salt, or to taste
  • 1 heaped tsp coriander seeds, crushed
  • 1 green chilli, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 200g kale, chopped
  • 1 green chilli, chopped
  1. Heat the oil in a lidded pan over a medium heat and when it's hot add the mustard seeds and then the cumin seeds. 
  2. Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
  3. Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes.
  4. Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
  5. Turn the heat up to thicken the sauce a little if required.
  6. Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
  7. Add the chopped kale, a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Serve with poori and some fresh plain yoghurt.

Served with

Just perfect served with a simple roti.

If you want to learn more about the health benefits of kale, check out this great piece by Well Being Secrets.

Nutritional information

Typical values* per Serving
Calories272
Fat (g)9
of which saturates (g)1
Carbohydrates (g)34
of which sugars (g)5
Fibre (g)13
Protein (g)14
Salt (mg)1012
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Greg Upton

    Greg Upton

    30 March 2016 at 18:59 |
    I enjoyed this recipe very much but had a 250g bag of baby spinach in my fridge along with s bit of ginger. Needless to say those ingredients were utilised in this recipe and along with a handful of chopped coriander made this a very tasty side dish to your lamb madras.

    reply

    • Hari Ghotra

      Hari Ghotra

      30 March 2016 at 19:28 |
      Hi Greg I love it - That's what cooking is all about - improvising and adding your own twist. So pleased you enjoyed this dish. Cheers Hari

      reply

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Hari Ghotra