This is a hearty, delicious, and easy-to-prepare dish (adapted from a New York Times recipe), perfect for the cool winter nights many of us are now experiencing. (Of course, some of us are still enjoying warm nights, and I can personally attest that this scrumptious curry is perfect for that, as well!)
Curried Chickpeas with Pumpkin and Kale
(serves 4-6)
Ingredients
3 tablespoons vegetable oil
1 large onion, coarsely chopped
1” piece of ginger, finely chopped
4 cloves garlic, finely chopped
1 ½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 15-oz. cans chickpeas, rinsed
1 13.5-oz. can coconut milk
1 13.5-oz. can pumpkin purée
1 teaspoon salt (or more, to taste)
1 bunch kale, tough ribs removed and
coarsely chopped
3 tablespoons lime juice
chopped cilantro, for garnish (optional)
Directions
Heat oil in a large skillet or wok over medium-high heat till shimmering, then add the onions. Cook, stirring often, until just starting to brown (6-8 minutes).
Add the garlic and ginger and continue to cook for 2 minutes, then add the garam marsala, cumin, and turmeric and cook for another minute.
Stir in the chickpeas, coconut milk, pumpkin, ½ cup water, and the salt. Simmer for 10 minutes, stirring occasionally.
Add the kale and continue to cook until tender, about 5 minutes.
Add the lime juice and more water, if it’s too thick.
Serve over steamed rice with a cilantro garnish.
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What an interest and wonderful sounding recipe. Thank you!
ReplyDelete2clowns at arkansas dot net
You're so very welcome, Kay!
DeleteAnother winner!
ReplyDeleteBe sure not to use light coconut milk. I've found it doesn't have any of the wonderful flavor and mouth-feel of the regular.
Coconut milk is sooooo good.
DeleteAgreed--light coconut milk is useless!
DeleteMy kind of dish! Thank you!
ReplyDeleteMine, too!
DeleteGreat comfort/cozy recipe! I'll have to get chickpeas and make this! Thank you so much Leslie!!! Luis at ole dot travel
ReplyDeleteEnjoy, Luis! And you're so welcome!
Delete