Red Curry Chickpeas and Kale

This is an easy and super-healthy side dish that also works well as a main, especially if you’re a veggie lover like me. Serve it with soft, warm naan bread and a squirt of fresh lime.

Serves 4-6

Olive oil
1 1/2 cans of chickpeas, rinsed and patted dry
4 garlic cloves, minced
1 lb. pre-cut and washed kale leaves
2 Tbsp. Thai red curry paste
1 lime, cut into quarters

Heat about 1 tsp. olive oil in a pan over medium-high, then cook the chickpeas until they’re crisp, about 5 minutes. Set aside.

In a Dutch oven over medium-high, saute the garlic until fragrant, then add the kale and stir. You may need to cook the kale in batches, letting the leaves wilt before adding more. Have a cup of water nearby and add some if the kale gets too dry as it cooks down.

Add the curry paste and stir, adding a little more water so the kale is neither too dry nor too wet. Cook until the curry paste is incorporated and all the leaves are bright green and wilted. Add the chickpeas and salt to taste.

Serve with warm naan bread and lime wedges.

Adapted from Food Network magazine.

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