Foto: I Am a Food Blog — Stephanie
Ingredients
- 1 tbsp neutral oil
- 2 cloves garlic (minced)
- 1/2 onion (chopped)
- 1 inch piece ginger (finely chopped or grated)
- 1 -2 tbsp Thai red curry paste
- 1 can chickpeas (drained and rinsed)
- 1 can coconut milk (full fat)
- 1 cup vegetable or chicken stock
- 1 bunch kale (stems removed, torn into bite sized pieced)
- salt and freshly ground pepper
- 1/2 cup fresh mint or cilantro (to finish)
- greek yogurt (if desired)
Steps
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Heat the oil in a pot over medium heat. Add the garlic, onion, and ginger. Cook, stirring occasionally until the onion is soft, but not brown, 2-3 minutes.
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Add the curry paste and chickpeas and fry, stirring frequently, until the chickpeas start to sizzle and get slightly brown and crisp, 8-10 minutes. Remove some chickpeas for garnish and set aside.
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Use a wooden spoon or potato masher to mash the chickpeas – their starchiness will thicken the stew. Add the coconut milk and stock, scrapping up any bits on the bottom of the pan.
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Bring to a simmer and cook, stirring occasionally, until thickened to your liking, 20-30 minutes. Stir in the greens and cook until wilted. Season with salt and pepper to taste.
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Scoop into bowls and top with the reserved chickpeas, fresh herbs, a drizzle of olive oil, and dollop of yogurt, if using. Enjoy immediately.
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