Chickpea and Kale Curry

For a while i’ve been trying to perfect my chana-masala. A couple of times it got close, but it’s generally really difficult to get ‘just right’. Getting the curry to the right consistency to coat the chickpeas is definitely an art. Just need to keep practicing!

This is a variation on the theme, adding kale. It is consequently a little more earthy / hearty than a traditional chana masala.

  • 1 large onion
  • 4 cloves of garlic
  • 10cm of fresh ginger
  • 1 tbsp Coriander powder
  • 2 tsp Cumin powder
  • 1 tsp Tumeric powder (optional)
  • 2 – 4 Red Chilis (preferably fresh…)
  • Chickpeas
  • Kale
  • 1 can Tomatoes
  • salt (to taste)
  • 1 tsp Garam Masala
  • 1 Lemon / Lime

Slice the onion, chop the garlic and chilis, grate the ginger. In a *large* pan cook the onions in vegetable oil and a little salt until they’re getting soft (about 10mins), add the garlic, chills, and ginger, let them cook for another minute or so. Add all the spices, and mix them through the onions for another minute. Now add the chickpeas (we soak them overnight, and cook them in a pressure cooker, but a drained can would be fine) and the tomatoes, rinse the tin out with a little water. Stir and cover for around 15mins. It can get pretty dry / thick, but don’t worry, the kale will thin it down again.

Wash and clean the kale, taking out any large stems. Chop it though, or shred it if it looks tough. Add the kale into the top of the pan. Put the lid back and let it steam for a few minutes before attempting to mix it into the curry. Depending on how young / fresh the kale is, it’ll take 5 – 10 mins to soften.

Stir in the Garam Masala, and serve with lemon / lime juice. The sourness really brings out the spices. If you used fresh tomatoes it probably wouldn’t be as important, but the tinned ones are pretty sweet.

Oh, and the Turmeric is optional as sometimes it turns a little bitter if you don’t get it into hot oil. Not good.

As usual, i should have taken a picture. Next time!

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