Directions
- 1Heat oil in a large skillet over medium heat.
- 2Add onion and sauté for about 5 minutes until translucent.
- 3Add garlic and cook another 2-3 minutes.
- 4Add red curry paste, stir and let cook for 1-2 minutes.
- 5Add chickpeas and stir to coat, then pour in coconut milk.
- 6Bring mixture to a boil on high, then reduce heat to a simmer.
- 7Cover and let cook for 10-15 minutes until thickened.
- 8Remove from heat and stir in salt and the juice of 1/2 your lime.
- 9Serve over rice or with pita bread for dipping with more lime + fresh herbs.
Ingredients
- 2 tbsp coconut or olive oil
- 0.5 unit white onion, diced
- 2 unit large cloves grated garlic
- 2 tbsp thai red curry paste
- 1 can small can (15oz) chickpeas, drained + rinsed
- 1 can full-fat coconut milk
- 2 cups kale, finely chopped
- 0.25 tsp sea salt
- 1 unit lime
- 1 serving pita bread or rice
Equipment
large skillet
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