In order to bring you the best organic produce, some ingredients may differ from those depicted.
Masala chickpea-kale curry with red rice
Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian, <600 Calories
2 Servings, 530 Calories/Serving
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, 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
Wash produce before use
Cook the rice
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
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.