Chickpea Curry with Kale
Serves 1
Directions
- 1Drain and rinse the garbanzo beans.
- 2Add the chickpeas to a skillet.
- 3Add chopped garlic and chopped onion to the skillet.
- 4Add a little bit of oil.
- 5Season with sunshine seasoning, a pinch of paprika, and salt-free garlic.
- 6Add curry.
- 7Sauté the ingredients.
- 8Add a little bit more oil if it starts to stick.
- 9Add chopped tomato, a little more onion, more sunshine seasoning, and more paprika.
- 10Sauté everything together until tomatoes cook down and create some liquid.
- 11Add a little Old Bay seasoning (being mindful of salt content) and a little regular garlic powder.
- 12Add a little more curry.
- 13Sauté some more.
- 14Once cooked down, add finely chopped kale.
- 15Add a little garlic powder, more sunshine seasoning, a little Old Bay seasoning, and a little more curry powder.
- 16Sauté all together until it starts to look cooked down.
- 17Add organic coconut cream to add sweetness and creaminess, adjusting the amount based on preference and quantity of curry.
- 18Stir the coconut cream in while cooking on low heat.
- 19Turn the heat up just a little bit.
- 20Add a little more paprika, garlic powder, curry, and Old Bay seasoning for layering flavors.
- 21Stir everything well.
- 22Simmer for a little while until ready to serve.
- 23Serve in a bowl, optionally over rice.
Ingredients
- 1 bag Green Valley organic garbanzo beans
- chopped garlic
- chopped onion
- oil
- sunshine seasoning (salt-free)
- 1 pinch paprika
- garlic (salt-free)
- curry
- chopped tomato
- Old Bay seasoning
- regular garlic powder
- chopped kale
- organic coconut cream
Equipment
skilletspooncast iron skilletbowl
Tips
- Add extra onion if desired.
- Use salt-free seasonings except for Old Bay.
- Layer flavors by adding seasonings at different stages.
- Tomatoes will cook down and create a soup-like consistency.
- Adjust coconut cream quantity based on the amount of curry being made.
- If serving over rice, consider it as an option, or eat as is.
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