Vegetarian

Chickpea and Kale Curry is for Dinner.

Chickpea and Kale Curry takes several minutes to prepare.

Chickpea and Kale Curry takes 21 minutes to cook.

Chickpea and Kale Curry makes 4 servings.

The ingredients for Chickpea and Kale Curry are:

2 t. extra virgin olive oi
1 medium onion chopped
2 garlic cloves, minced
2 (19 oz) cans chickpeas, rinsed and drained
2 (14.5 oz.) cans no salt added diced tomatoes, undrained
1 (13.5 oz.) can lite coconut milk
1 tab. hot curry paste (or hot curry powder)
1 tab. garam masala optional)
2 Tab. chopped jalapeno peppers
2 cups ripped kale

Here is how you make Chickpea and Kale Curry:

Heat oil in large nonstick skillet over med. heat. Add chopped onion saut? until tender about 5 min. Add garlic and saut? 1 minute until fragrant but do not burn, Add 2 cans chickpeas (rinsed and drained) tomatoes with juice, coconut milk, curry paste,1 tab. garam masala, chopped jalapeno pepper to the skillet. Stir ingredients and bring to a simmer. Cook approximately 10 min and mixture has thickened slightly, stirring occasionally. Stir in torn pieces of Kale. Continue stirring until wilted, approximately 5 min. Serve over cooked coucous, quinoa, or rice.Serving Size: serves approximatly 4 - 5 pplNumber of Servings: 4Recipe submitted by SparkPeople user M1BOKOR.

The nutritional information for Chickpea and Kale Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 407.7

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,014.8 mg
• Total Carbs: 68.1 g
• Dietary Fiber: 13.7 g
• Protein: 14.0 g

Chickpea and Kale Curry is Indian cuisine.