Masala chickpea-kale curry with red rice
This simple curry is infused with a mix of aromatic spices, including garam masala and coriander, then simmered in creamy and comforting coconut milk. Chickpeas, kale, ginger, and lemon all naturally help the body flush out toxins, while chlorophyll in the kale helps neutralize free radicals.
- ½ cup Bhutanese red rice
- 1 or 2 shallots
- Peeled fresh garlic
- Fresh ginger
- 1¾ 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
Cook the rice
While the rice cooks, prepare the curry.
Prep the curry ingredients
- Peel and finely chop the shallot.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Grate or peel and finely chop the ginger.
- In a fine-mesh strainer, 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
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.
Nutrition per serving: Calories: 630, Protein: 20 g, Total Fat: 19 g, Monounsaturated Fat: 5.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 8 g, Cholesterol: 0 mg, Carbohydrates: 99 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 350 mg