Masala chickpea-kale curry with red rice
Gluten-Free, Vegetarian, Soy-Free, Dairy-Free
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
- 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
Calories: 530, Protein: 19 g, Fiber: 14 g, Total Fat: 9 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 320 mg, Carbohydrates: 92 g, Added Sugar: 0 g.