Chickpea Curry with Kale
Very nutritious and filling vegan curry recipe
Ingredients
- 1 can chickpea
- 1 can kidney beans
- 100 g curly kale you can use spinach
- 1 can coconut milk
- 400 g brown rice or any rice/bulgur
- 2 tbsp olive oil or coconut oil
- 1 whole red onion white onion is also good
- 2 tbsp curry powder add more or less to taste
- 1 tsp cayenne pepper add more or less to taste
- 1 tbsp garlic powder add more or less to taste
- 1 tbsp turmeric add more or less to taste
- 1 tsp sea salt or you can leave it out
Instructions
- Until the rice is cooking, you can start making the curry.
- Heat up the olive oil in a saucepan, meanwhile dice the onion.
- Add the diced onion and stir it. After a few minutes add the drained chickpeas and beans to the pan and cook for about 5 minutes until it starts to blush.
- Next, add the washed and chopped kale and stir it for a few more minutes.
- After everything looks cooked, pour the coconut milk into the mixture, then add the salt and spices. Stir it for about 5 minutes.
- Serve with rice and enjoy!