Vegan Kale Curry

Have you ever tried using kale in a curry? It’s such a subtle flavour and a delicious combination with coconut milk, chickpeas, turmeric and fresh ginger. Great to eat on its own or with some rice. When preparing an Indian Rice Table, this dish works also very well as a side dish. Because it’s such an easy meal to make we love eating this throughout the week.

Serves 3-4 (as a side dish)
Total time: 20 minutes

Ingredients

1 tbsp sunflower oil
1 tsp cumin seeds
1 large (100 g) shallot
2 cloves garlic
200 g kale
2 tsp coriander powder
¼ tsp dried chili flakes
½ tsp turmeric powder
½ tsp salt, to taste
1 can (240 g drained weight) chickpeas
30 g ginger
200 ml boiled water
200 ml coconut cream

Garnish with:
Coconut yogurt
Lemon juice
Baked onions

Method

1. Cut the shallot into half rings and slice the garlic.
2. Heat the sunflower oil in the pan over medium heat and add the cumin seeds. Add the shallot and garlic, fry until the shallot softens a bit. Now add the kale. Fry until the kale softens a bit. Add the coriander powder, dried chili flakes, turmeric powder and salt.
3. Strain the chickpeas and rinse under cold water. Peel the fresh ginger and cut into thin strips. Add to the pan and stir well.
4. Add the boiled water along with the coconut cream to the pan. Cook everything for a few more minutes. Garnish with coconut yogurt, lemon juice and fried onions. Serve with some rice.