Chickpea, Kale and Peanut Curry

Charmaine Lu -
  • 2 tbsp veg oil
  • 3 crushed garlic cloves
  • 20g grated ginger
  • 2 tbsp tomato puree
  • 3 tbsp red curry paste
  • 400g tin of chickpeas, drained
  • 350g mixed roasted vegetables, eg aubergine and red peppers
  • 400g tin of coconut milk
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 150g kale leaves
  • 1 lime, juice only
  • 25g chopped peanuts
  • Chopped coriander
  • Sizzle the garlic and ginger in the oil for a minute, then stir in the curry paste and tomato puree. Cook for 5 mins, then stir in the roasted vegetables, chickpeas, coconut milk and peanut butter. Cook for a minute more, then add the soy sauce, honey and some black pepper. Bubble for 10 mins to thicken.
  • Stir in the kale and leave to wilt for 5 mins, then season with lime juice and salt. Serve with a scattering of peanuts, coriander and with a heap of rice on the side.
20 mins
4 serving