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Recipe of the Month April – Kale and Chickpea Curry
April 02nd, 2016
This months recipe for April is Kale and Chickpea curry.
Kale is in season at the moment and is known to be a ‘super food’.
Here are a few reasons why it deserves this title:
· One serving has more vitamin C than an orange
· It has more vitamin A than any other green leafy vegetable
· It is rich in alpha linoleic acid an omega 3 oil essential for a healthy brain
· It is rich in phytonutrients helping to combat inflammation and cancer
Find out more about Nicky and nutrition therapy on her page here.
Kale and Chickpea curry
1 large onion
3 garlic cloves, finely chopped
1 heaped tsp curry powder
25g fresh ginger, grated
2 green chillies or 1 red finger chilli finely chopped
400g tinned chickpeas, drained or 200g dried chick peas soaked over night and cooked to packet instructions
400ml tin of coconut milk
250g mushrooms, halved
Juice of 1 lime
2 lemon grass sticks
15 medium kale leaves
2 tbsp. soy sauce
2 tbsp. Thai fish sauce
Large bunch of fresh coriander
- In a large casserole fry the onion and garlic gently in the coconut oil over a medium heat until soft. Stir in the curry powder, ginger, chillies and cook for a further couple of minutes.
- Next add the drained chickpeas, coconut milk, button mushrooms, lime juice and lemon grass sticks, stir well and simmer for 30 minutes.
- Remove the stems from the kale and chop the leaves into strips. Steam them for 5 minutes then stir into the curry. Add the soy and fish sauces. Taste the mixture and season with salt and ground pepper.
- Scatter the curry with coarsely chopped coriander, including the stems as they are full of flavour.
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