I often crave the flavors of a good curry. The warm spice, the light heat, and the fabulous color get me every time. However, curry is more of a winter dish in my book. It is the perfect warming meal to come home to after a day spent outside in winter weather. When I got a craving for this delicious dish this summer, I began thinking of ways to lighten up this dish for the current season. In the summer I want dishes that come together quickly. I want flavors that taste fresh. I want food to be a bit lighter. And that is the thought process that has lead to one of my new obsessions: Curried Chickpeas & Kale.
This dish combines the delicious flavors of a good curry, in a lighter and more approachable way. It requires only a quick saute in a pan, making it easy to prepare – a summer must! This salad is great when served right away, but even better when allowed to cool for a few minutes. I prefer this dish warm rather than piping hot, which makes it even more palatable in this summer heat.
The chickpeas in this dish add a sweet earthiness and pack in some protein to keep you going. The kale adds great color and texture. The nuts are the perfect crunchy nuggets of flavor. And the light curry sauce brings it all together. I have made this dish countless times this summer. It is my go to meal. It stores well in the fridge and reheats like a dream.
- 2 tablespoons coconut oil (or your choice)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/4 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 jalapeño , diced
- 1 tablespoon minced ginger
- 1 clove garlic , minced
- 1 tablespoon tomato paste
- 1/2 onion , chopped
- 1 teaspoon salt
- 1 bunch kale , washed and torn into bite size pieces
- 1 (15)oz. can garbanzo beans, drained and rinsed
- 2 tablespoons chopped pecans
- 2 tablespoons chopped cashews
In a large skillet melt the coconut oil. Stir in the curry powder, cumin, garam masala, chili powder, jalapeño, ginger, garlic, and tomato paste. Cook, stirring constantly, until the spices have become fragrant and the mixture has darkened in color, just 1-2 minutes should do.
Add in the onions, salt, and 2 tablespoons water. Sauté until the onions are translucent, about 5 minutes.
Add in the kale and garbanzo beans. Cover and cook until the kale has wilted and the garbanzo beans are heated through. Remove the pan from the heat and add in the pecans and cashews. Toss to combine. Serve.