Sunday, March 30, 2014

Kale, Sweet Potato, and Chickpea Curry

This one's been tossing around in my mind for a while. Savory kale, tender sweet potatoes, hearty chickpeas cooked in a light, creamy curried sauce. Comforting perfection, if you ask me! Serve alongside some medium-grain brown rice (the best kind, in my opinion) and you're good to go. Healthy, satisfying, delicious veggies at their finest!

Kale, Sweet Potato, and Chickpea Curry

  • 2 teaspoons olive oil
  • 2 yellow or white onions, chopped
  • 2 tablespoons chopped fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons cumin
  • 1 teaspoon cinnamon
  • 2 large sweet potatoes, diced
  • 1 15 oz can chickpeas, drained and rinsed
  • 1 15 oz can diced tomatoes
  • 1 cup vegetable broth
  • 1 13.5 oz can light coconut milk
  • 1 bunch kale, stemmed and chopped
  • 1/3 cup chopped cilantro, plus more for garnish
  • Salt, black pepper, and cayenne pepper, to taste
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and ginger, saute until lightly browned.
  3. Add the curry powder, cumin, cinnamon, and sweet potatoes. Cook about 1 minute, until fragrant.
  4. Add the chickpeas, tomatoes, and vegetable broth. Turn heat to high, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Add the coconut milk and kale. Simmer, uncovered, until the sweet potatoes are tender and the sauce is slightly thickened.
  6. Add the cilantro, season to taste with salt, pepper, and cayenne.


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