This recipe isn’t exactly pretty (the boy was initially quite put off by the overwhelming green with random chickpeas sticking out), but it certainly is tasty and hearty and filling. I’m a big fan of rich, creamy curries. I like this one a lot because I don’t need to feel guilty about it with its base being kale!
One note about this dish and other Indian dishes in general: spice quality is very important. If you use subpar spices, you’re probably going to get subpar flavor. I’m lucky to be able to get spices from Wegmans, where there are specific international aisles that contain wonderful imported spices. Wegmans is amazing guys, seriously. If you don’t have access to a grocery store with international spices, try an Asian foods store or the internet!
Another note: I used kale for this, but any other leafy green would probably work fine too.
This recipe was adapted from fatfreevegan.
This recipe is: vegetarian, vegan, gluten free
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
- 1 1/2 tsp cumin
- 2 tsp garam masala
- 1 tsp coriander
- 1 tsp turmeric
- 1/4 tsp crushed red pepper
- 10 oz kale, stems removed (about 6 oz without stems)
- 1/2 cup low sodium vegetable broth
- 1 cup unsweetened soy milk (or your choice of dairy-free milk)
- 1/4 cup raw cashews
- 2 tbsp tomato paste
- 2- 15 oz cans chickpeas, drained and rinsed
- salt and pepper to taste
- Heat a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon to prevent sticking if necessary. Add the garlic, ginger, and cumin, and cook for 1 minute. Add the remaining spices and cook for 1 minute, stirring frequently.
- Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook, stirring occasionally, until the kale is bright green and tender, about 5 minutes.
- While the kale is cooking, put the soy milk, cashews, and tomato paste into a blender or food processor and puree until smooth. When the kale is finished, add it to the blender and puree until smooth.
- Transfer the mixture back to the skillet and bring to a simmer. Taste and add additional seasonings if desired. Add the chickpeas and simmer for about 10 minutes. Add salt to taste and serve over your favorite rice- preferably basmati!