Kale and Chickpea Curry

Wholesome and comforting. This fragrant curry with chickpeas and kale is the perfect last-minute meal and vegan-friendly – swap out the whipping cream for coconut milk and substitute the feta with a dollop of coconut cream.

INGREDIENTS

Olive oil

1 red onion, finely diced

4 cloves garlic, minced

5cm thumb of ginger, minced

5ml chilli flakes

5ml turmeric powder

Salt and pepper to taste

2 x 400g tins of chickpeas

500ml vegetable stock

250ml whipping cream

200g kale

Juice of 1 lemon

10g fresh thyme, picked

To Serve:

Blistered tomatoes

Feta

Olives

METHOD

Place a Le Creuset 30cm Toughened Non-Stick Sauteuse on medium heat with a drizzle of olive oil. Once hot, add the onion and stir for about 2-3 minutes until fragrant.

Add the garlic and ginger and fry for a further minute. Add the chilli flakes and turmeric and stir until the spices are toasted and fragrant. Next, add salt and pepper to your preference.

Add both tins of chickpeas, reserving the liquid (this will be used to thicken the curry). Allow the chickpeas to gain colour from the turmeric and break down, constantly stirring for about 5 minutes.

Once the chickpeas have broken down slightly, add the vegetable stock. Simmer for 30–40 minutes, stirring frequently.

Taste and adjust your seasoning here if necessary. Add the kale and stir for 3-4 minutes until the kale has wilted. Stir through the cream, lemon juice, and thyme and taste for seasoning.

Serve with the blistered tomatoes, olives, feta, and extra chilli if desired.