Kale and Chickpea Curry
Sholay Saag
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 25 mins
A super healthy vegetarian dish brimming with creamy flavours and vitamins.
Hari says
This is a fresh new spin on the more traditional dish cooked with chickpeas and spinach by substituting the spinach with some very fashionable kale. Kale is not only delicious but it's a bit of a super green that we should all try to incorporate into our diets.
Kale, as well as looking beautiful, has a wonderful earthy flavour that superbly marries with this tomato masala. The coriander seeds give the whole dish a zingy lift.
- Ingredients
- Method
- 1-2 tbsp rapeseed oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 large onion, diced
- 4 garlic cloves, crushed
- 4 plum tomatoes or 200g tinned tomatoes
- 800g/2 tins of chickpeas, drained and rinsed
- 1 tsp salt, or to taste
- 1 heaped tsp coriander seeds, crushed
- 1 green chilli, chopped
- 1 tsp red chilli powder
- 1 tsp turmeric
- 200g kale, chopped
- 1 green chilli, sliced for garnish
Method
- Heat the oil in a lidded pan over a medium heat and when it's hot add the mustard seeds and then the cumin seeds.
- Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
- Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes. Add a little water if required.
- Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
- Turn the heat up to thicken the sauce a little if required.
- Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
- Add the chopped kale, a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Top with the sliced chilli and serve with poori with some fresh plain yoghurt.
Served with
Just perfect served with a simple roti.
If you want to learn more about the why Chickpeas are great to have in your diet have a read here: Six reasons to include chickpeas in your diet.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 272 |
| Fat (g) | 9 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 34 |
| of which sugars (g) | 5 |
| Fibre (g) | 13 |
| Protein (g) | 14 |
| Salt (mg) | 1012 |
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Comments
Comments (14)
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Hari Ghotra
Hi Colin That's wonderful - thanks so much for trying this dish, thrilled that you enjoyed it so much. Please do download the app so you can share pictures of the dishes with us https://hari.is/2P5rXbk Enjoy your lunch! Hari
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Dorothy Spangenthal
Great recipe! Dhal recipes very weight watchers friendly. I thought it would be too difficult to get indian restaurant flavors, but you have made cooking Indian food easy. Thank you!-
Hari Ghotra
Hi Dorothy Many thanks for giving it a go. I am really pleased to hear that you are finding the recipes easy to follow. Fantastic!
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Neil Egan-Ronayne
Hello Hari
Thank you for the reply, I apologise regards the serving amounts, I never noticed it the first time around! I cooked the dish to my preferences and despite my reservations around the kale reduction down it was voted by my discerning wife and children as a 'keeper' (sorry for appearing cynical only a lot of online recipes don't work as expected).
I will be cooking your sweet potato and spinach curry over the next week so will aim to add my thoughts afterwards.
Incidentally I have an instagram account where my meals are shown at least daily, so feel free to visit if you feel so compelled.
https://www.instagram.com/blackletter20/-
Hari Ghotra
Hi Neil Not at all, I am really pleased that you tried the recipe and that your family enjoyed the results. Thanks so much for sharing your thoughts and I look forward to hearing what you think of the sweet potato and spinach dish. I will also check out your instagram account. Please do tag me in pictures of dishes you cook from the website. Thanks so much Hari
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Izzie Taylor
Hey Hari, been going through your recipes slowly and love em! I am a massive fan of flavourful creamy curries (any more suggestions?). I was thinking adding in a couple tbsp's of yoghurt into this particular recipe(not as a garnish) . Wanted your opinion if this would be a good idea - or even better your advice in a way to better orchestrate? (my favourite curry so far is the fenugreek chicken btw [I think Methi Murgh?] love the flavour fenugreek brings out, love the site.-
Hari Ghotra
Hi Izzie Thank you so much for using the recipes and leaving a comment. With this one yes you can add yoghurt but it will add a little tang to the dish. Do you like coconut? If so try the Nariyal chicken or this one is great http://www.harighotra.co.uk/rajasthani-lamb-recipe Let me know what you think. Thanks Hari
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Neil Egan-Ronayne
Hello
I will cook this recipe tomorrow but I am curious as to why you have duplicated the need for green chillies? Would you not recommend de-seeding the chillies to reduce the heat for novices and would it not be equally useful to use a tin of chopped tomatoes as the amounts would be roughly the same a four plum tomatoes? Have you considered adding how many people your recipes serve too?-
Hari Ghotra
Hi Neil Thanks for your comments. The second green chilli is for a garnish as chickpeas are usually served with fresh chillies. I tend not to deseed chillies because its a faf, but by all means you can reduce the amount of chillies, just use half instead. For a veggie dish like this I prefer to use fresh tomatoes but if you have tinned then you can use those instead. The number of people the dish serves is at the top of the page in the blue circle. You can use the recipe as a guide but adapt it to suit your tastes - I hope this helps. Let me know what you think. Hari
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Paul Yorks
I noticed a number of your recipes have been adapted for a slow cooker, so I decided to try this recipe in my slow cooker. It was absolutely delicious. I bought some full-leaf kale from my local grocer (not the chopped up stuff that supermarkets sell in plastic bags) and added about 150ml of additional liquid (I used concentrated chicken stock but veg stock would work just as well). I started the recipe on the hob up until the chickpeas are added, then transferred to the slow cooker for about 3.5 hours on high. I then stirred in the kale and cooked for a further 30 minutes on high. The sauce was very thick by the end, so I just added a couple of extra splashes of boiling water to get the right consistency. The flavours were delicious although I had improvised a bit ( i had no mustard seeds and replaced the red chilli powder with a fresh red chilli). One of the tastiest curries I have made in the slow cooker and super-healthy.-
Hari Ghotra
Hi Paul - I do love slow cooking I think its a great way to get bags of flavour into your dishes. Thanks for trying this one and I love your adaptations. I'd love to hear if you have tried other dishes on the website too. Thanks so much for your comments as i am sure they will help others who are looking to slow cook too. Thanks Hari
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Greg Upton
I enjoyed this recipe very much but had a 250g bag of baby spinach in my fridge along with s bit of ginger. Needless to say those ingredients were utilised in this recipe and along with a handful of chopped coriander made this a very tasty side dish to your lamb madras.-
Hari Ghotra
Hi Greg I love it - That's what cooking is all about - improvising and adding your own twist. So pleased you enjoyed this dish. Cheers Hari
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Colin
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