Masala chickpea-kale curry with red rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian, <600 Calories

2 Servings, 530 Calories/Serving

20–30 Minutes

This creamy curry gets its lushness from coconut milk, and its brilliant yellow hue from the turmeric in our fragrant spice blend. Chickpeas and rice combine for a complete protein; kale brings iron and fiber, while a squeeze of lemon juice swirled in at the end brings a blast of acidity and vitamin C.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup Bhutanese red rice
1 or 2 shallots
Peeled fresh garlic
Fresh ginger
2 cups cooked chickpeas
¼ pound baby kale
1 lemon
Curry spice blend (curry powder - garam masala - coriander)
½ teaspoon Aleppo chile flakes (optional)
1 cup coconut milk

Nutrition per serving

Calories 530, Total Fat 9g (12% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 320mg (14% DV), Total Carb. 92g (33% DV), Fiber 14g (50% DV), Protein 19g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

In a small sauce pot, combine the red rice and 1½ cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the curry.

Prep the curry ingredients

Peel and finely chop the shallots.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Grate or peel and finely chop enough ginger to measure 1 teaspoon.
Rinse the chickpeas.
If desired, coarsely chop the kale.
Juice half the lemon; measure out 1 tablespoon juice for the curry. Cut the other half into wedges; set aside for garnish.

Cook the curry

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, ginger, curry spice blend, and as much Aleppo chile as you like, and cook until fragrant, 1 to 2 minutes.
Add the chickpeas and coconut milk, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the chickpeas are very tender, 3 to 5 minutes.
Add the kale, season with salt and pepper, and simmer until the kale is just tender, 2 to 3 minutes. Remove from the heat and stir in the lemon juice.

Serve

Transfer the rice to individual bowls and spoon the curry alongside. Serve with the lemon wedges.

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