Thai Red Curry with Chickpeas and Kale

Cook time: 45 minutes

• 1 large onion
• 5 cloves garlic, minced
• 3 tsp ground ginger
• 250g chickpeas, soaked overnight and drained
• 1 can coconut milk
• 200g shredded carrots
• 1 bag kale, torn into pieces with stems removed
• Soy sauce and pepper to taste
• 1 lime, juiced
• 1 serving red thai curry paste
• 1sp brown sugar
• Corriander, freshly chopped
• Bunch spring onions finely chopped to garnish
• 75g jasmine rice per person

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.


2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.


3. Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.


4. Add the kale and cover the skillet with a lid to encourage the kale to wilt, about 1 to 2 minutes. Stir to incorporate the kale.


5. Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.


6. Evenly sprinkle with the corriander, green onions, and serve immediately over rice. Don't forget to take a picture!