Kale and Chickpea Curry | Hari Ghotra
3.6/5 rating (64 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

Method

  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 (4)

  • Paul Yorks

    Paul Yorks

    15 January 2017 at 12:04 |
    I noticed a number of your recipes have been adapted for a slow cooker, so I decided to try this recipe in my slow cooker. It was absolutely delicious. I bought some full-leaf kale from my local grocer (not the chopped up stuff that supermarkets sell in plastic bags) and added about 150ml of additional liquid (I used concentrated chicken stock but veg stock would work just as well). I started the recipe on the hob up until the chickpeas are added, then transferred to the slow cooker for about 3.5 hours on high. I then stirred in the kale and cooked for a further 30 minutes on high. The sauce was very thick by the end, so I just added a couple of extra splashes of boiling water to get the right consistency. The flavours were delicious although I had improvised a bit ( i had no mustard seeds and replaced the red chilli powder with a fresh red chilli). One of the tastiest curries I have made in the slow cooker and super-healthy.

    reply

    • Hari Ghotra

      Hari Ghotra

      16 January 2017 at 09:19 |
      Hi Paul - I do love slow cooking I think its a great way to get bags of flavour into your dishes. Thanks for trying this one and I love your adaptations. I'd love to hear if you have tried other dishes on the website too. Thanks so much for your comments as i am sure they will help others who are looking to slow cook too. Thanks Hari

      reply

  • 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