Chickpea Coconut Curry with Broccoli & Kale
Servings 8
Calories 258kcal
Equipment
- Large pot
Ingredients
- 1 onion cut to half-moons
- 3 cloves of garlic minced
- a thumb-sized piece of fresh ginger minced
- 3 cups chickpeas cooked or from a can drained and rinsed
- 1 broccoli head cut into florets
- 2 cup kale chopped
- 2 to matoes chopped
- 1 can 400ml/13oz coconut milk
- 1 tsp miso paste*
- 3 tsp curry powder hot or mild
- 1 tsp sea salt
- 2 cups of water
Instructions
- Heat a large pot over medium heat and add sliced onions with a splash of water. Cook until slightly translucent.
- Add garlic, ginger, and curry powder and let cook for another couple of minutes. Keep adding water, as necessary.
- Add to the pot broccoli cut to small florets/pieces, coconut milk from the can, and miso paste. Stir to dilute the miso paste in coconut milk. Let cook for 10 minutes.
- Next, add kale, chickpeas, and chopped tomatoes. Pour in water so that the liquid almost covers the veggies. Add salt and let cook for another 5-10 minutes until your desired texture of the curry.
- Serve warm with on its own, with some naan bread or with pre-cooked rice.
Notes
- If you don't have miso paste at hand, feel free to use bouillon cube or vegetable broth instead.