Yet again, we have another Pinterest find! Original post – http://blog.fatfreevegan.com/2014/03/creamy-curried-kale-and-chickpeas.html . I am a huge, huge fan of Indian food & especially anything curried. I had the opportunity to travel to India for three weeks during the winter of my sophomore/junior year at St. Ben’s. My time there really opened my eyes to a whole new world of flavors & spices; my cooking has not been the same since!
This recipe calls for 8 cups of chopped kale with the stems removed, but I really hate just throwing out the stems. I decided to include them in my curry & mine still turned out great. The only advice I’d give is that you make sure your kale stems are thoroughly cooked & tender before blending the mixture in a food processor. Otherwise your curry may end up a bit lumpy & not as creamy.
I replaced a few of the spices with things I’d had on hand, so feel free to play around with them based on the contents of your spice cabinet. Just continue to taste as you go & you’ll find flavors that are right for you. I also halved the amount of chickpeas because it seemed that one can was plenty for this size recipe.
This makes a large batch, so if you’re only cooking for yourself or two, consider halving it or using the leftovers in creative ways! It’s delicious over rice or served with naan. I also used our leftovers in a vegan quesadilla & on vegan pizza – sooooooo good. This recipe yield about 6 servings. Let me know if you try it out!
Creamed Curried Kale & Chickpeas
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tsp. powdered ginger
- 1 tsp. cumin
- 1 Tbsp. curry powder
- 1 tsp. turmeric
- 1/4 tsp. chili powder
- 8 cups chopped kale (stems included!), packed
- 1/2 cup low-sodium vegetable broth
- 1 cup unsweetened non-dairy milk
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast, optional
- 2 tablespoons tomato paste
- 1 15-ounce cans chickpeas, drained and rinsed well
- salt to taste
- Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking.
- Add the garlic, ginger, and cumin – cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
- Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 10 minutes, stirring occasionally.
- While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender/food processor and puree until smooth. When the kale is done, add it to the blender/processor and blend until smooth.
- Transfer blended mixture back to the skillet and bring to a simmer.
- Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes.
- Add salt to taste