Chickpea & Kale Curry

Name: Chickpea & Kale Curry Recipe
Cook time: 21 min
Total time: 21 min
Yield: 4
Ingredients: 2 t. extra virgin olive oi; 1 medium onion chopped; 2 garlic cloves minced; 2 (19 oz) cans chickpeas rinsed and drained; 2 (14.5 oz.) cans no salt added diced tomatoes undrained; 1 (13.5 oz.) can lite coconut milk; 1 tab. hot curry paste (or hot curry powder); 1 tab. garam masala optional); 2 Tab. chopped jalapeno peppers; 2 cups ripped kale

Minutes to Cook: 21

Number of Servings: 4

Ingredients

2 t. extra virgin olive oi1 medium onion chopped2 garlic cloves, minced2 (19 oz) cans chickpeas, rinsed and drained2 (14.5 oz.) cans no salt added diced tomatoes, undrained1 (13.5 oz.) can lite coconut milk1 tab. hot curry paste (or hot curry powder)1 tab. garam masala optional)2 Tab. chopped jalapeno peppers2 cups ripped kale

Directions

Heat oil in large nonstick skillet over med. heat. Add chopped onion saut� until tender about 5 min. Add garlic and saut� 1 minute until fragrant but do not burn,
Add 2 cans chickpeas (rinsed and drained) tomatoes with juice, coconut milk, curry paste,1 tab. garam masala, chopped jalapeno pepper to the skillet. Stir ingredients and bring to a simmer. Cook approximately 10 min and mixture has thickened slightly, stirring occasionally. Stir in torn pieces of Kale. Continue stirring until wilted, approximately 5 min. Serve over cooked coucous, quinoa, or rice.

Serving Size: serves approximatly 4 - 5 ppl

Number of Servings: 4

Recipe submitted by SparkPeople user M1BOKOR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving