Hey everyone! I hope everyone had a great weekend! I am sure many of you are enjoyed a nice rest and took some time to enjoy the rest of the delicious posts from Vegan Blogger’s Potluck that went down last week (with great success I might add). Great work and a giant fist bump to all involved!
Today’s recipe is another fave of ours, and it’s one that should make itself super comfy in anyone’s meal repertoire. Chock full of spicy delicious flavors, this classic straight out of Vikram Vij’s first cookbook won my heart straight away. I think you will soon see why!
Ginger, tomato, jalapeno, cumin, and coconut…I mean what could be better? Whipped up in just a few minutes, I challenge you to not want to curl right up into a warm bowl of this curry with a soft blanket and your favorite company…right away 🙂
Less complicated meals means easy & healthy are at your fingertips any day. Less heavy, dairy-based curry means more light plant-based goodness. Less heavy meat-based dinners means more satisfied tummies without digestive difficulty, so dinner time leaves you feeling spiced just right.
More high fiber chickpeas means more filling, hearty proteins. More spicy foods in winter means more warming for your insides. More warm bowls of nutrition means less clean up & complicated prep work, so one pot does the trick every time 🙂
Easy Coconut Kale Chickpea Curry:
- (1/2) cup canola oil
- (1) tbsp cumin seeds
- (1.5) cups finely chopped onions (1 large yellow should do)
- (2-3) medium tomatoes, chopped
- (1.5) tsp salt
- (4-5) tbsp finely chopped fresh ginger
- (2) finely chopped fresh jalapeno peppers
- (4) cups cooked chickpeas
- (1) can coconut milk
- (1) bunch green onions, chopped
- (3-4) cups curly green kale, chopped very finely
Heat the oil in a medium to large pot on medium high for one minute. Add the cumin seeds and cook, stirring frequently, for about 30 seconds (the seeds will start to sizzle and become fragrant). Add the chopped onions and continue to cook on medium high for about 8-10 minutes, until the onions are soft and brown.
Stir in the tomatoes, pepper, ginger and salt, and cook for a further 8-10 minutes, stirring well. THe oil should start to glisten on the top. Add the chickpeas and coconut milk and stir well. Cover and bring the mixture to a boil. Once boiling, turn the heat to medium low, keep the pot covered and cook for 5-8 minutes, stirring here and there. At the last minute, add the chopped green onions and kale and stir in well. Cook the mixture for one to two minutes further until the kale turns bright green.
Serve this curry right away to retain the color in the kale and enjoy it freshly cooked. Slightly spicy (or quite spicy depending on your idea of spicy), the fresh jalapeno add a kick of warmth to jump-start digestion and the coconut milk and tomatoes make a comforting & delicious sauce to match it.
Serve this dish on its own, or with this delicious homemade Naan Bread…this fabulous and creative (vegan) recipe was originally brought to us by Vegan Richa and has recently been beautifully celebrated again over at Kristy’s wonderful blog. I’ve been looking for a homemade naan recipe to try, so I am excited for this one! I’m looking forward to trying this at home soon and love the great inspiration that is coming in these days.
Stored in the fridge, leftovers will keep for up to a week and all this needs is a gentle re-heating for an easy and satisfying weekday lunch or dinner. Perfect for these cool (and dark) winter days (over here in North America anyways)!