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  • Seasonal local food recipe No 79: Kale and chickpea curry

    Posted on January 21st, 2011 Trish 2 comments

    curly kaleFrom Sarah Raven’s Garden Cookbook. Serve with basmati rice and cucumber raita (yoghurt, garlic and chopped cucumber). It’s really tasty.

    Serves 8

    Preparation and cooking: about 40 minutes

    1 large onion, finely chopped
    3 garlic cloves, finely chopped
    a little vegetable oil
    1 heaped tsp medium curry powder
    25g fresh grated ginger
    2 green chillies or 1 red, finely chopped
    salt and black pepper
    25g chickpeas, soaked overnight and cooked till tender, or 2 x 400g tins
    400ml tin of coconut milk
    250g button mushrooms, halved
    juice of 1 lime
    2 lemon grass sticks
    15 medium kale leaves
    2 tbsp soy sauce
    2 tbsp Thai fish sauce
    large bunch of coriander

    Fry the onion and garlic gently in the oil until soft. Add the curry powder, fresh ginger, chilli, salt and pepper and stir.

    Next, add the cooked chickpeas (drain and rinse tinned ones if using), coconut milk, mushrooms, lime juice and lemon grass sticks, and simmer for 30 minutes.

    Remove the stems from the kale and chop the leaves into strips. Steam them for 5 minutes and then add them to the chickpea mixture. Add the soy and fish sauces.

    Scatter with coarsely chopped coriander. This is best served warm when all the flavours seem to sing out.


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