Today marks the autumnal equinox – the start of fall. It sure doesn’t feel like Fall here in SoCal, but I made an Indian-style comfort dish regardless of the weather.
I’m excited to share this iron & protein rich recipe with you. It was a hit in our house, and I’m hoping you will enjoy it too!
I had Kale in my Farm Fresh To You box this week and while kale is not my favorite veggie, I love finding ways to slip it onto my plate because it is so nutritious.
Kale is high in fiber, contains antioxidants, calcium, & vitamins C & K – as well as iron, and a wide range of other nutrients that can help keep us healthy & strong.
Today I paired it with chickpeas to make a super iron & protein rich meal for myself after a big morning workout. The addition of healing spices like turmeric, cumin & coriander offer numerous health benefits while adding incredible flavor. The coconut milk…well that just magically transformed the whole thing into a nourishing hug.
So tasty & so good for you!
Kale & Chickpea Curry
1. 2 tablespoons unrefined coconut oil
2. 1 teaspoon cumin seeds
3. 1 teaspoon mustard seeds
4. 1 medium onion, small dice
5. 2 cloves of garlic, minced
6. 2 teaspoons fresh ginger, grated with a microplane
7. 1 medium tomato, small dice
8. 1 teaspoon coriander
9. 1 teaspoon turmeric
10. 2 cups packed kale, chopped into small pieces – leaves only, stems removed
11. 1 teaspoon Himalayan pink salt & a few grinds of fresh black pepper
12. 1 can chickpeas, rinsed & drained
13. . 1 can full fat coconut milk
14. juice of 1/2 a lime
15. 2 tablespoons of fresh cilantro, stems removed, for garnish.
Heat oil in a large nonstick skillet over medium.
Add cumin & mustard seeds.
When the seeds begin to pop, add onions. Stir.
Cook onions until slightly golden, stirring occasionally. Roughly 5 to 7 minutes.
Add garlic & ginger, stirring frequently for 1 minute.
Add tomato. Stir.
Cook stirring occasionally, until the tomato starts to break down and release it’s juices.
Add coriander & turmeric – stirring for 30 seconds.
Add kale, stirring to coat with the masala gravy.
Add salt & pepper.
Simmer until the kale is just tender, about 3 to 5 minutes.
Add chickpeas, stir.
Add coconut milk, stir.
Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the chickpeas are very tender, 3 to 5 minutes.
Remove from heat, and stir in lime juice.
Garnish with cilantro & serve.