Don't be bothered by the recipe list. The ingredients are easy to find and the variety of the spices really makes such a difference.
Here's the link to the recipe: http://goop.com/recipes/chickpea-and-kale-curry/
And here's my vegan version of the recipe:
3 tablespoons olive oil
1 medium onion
4 garlic cloves, optional as always
3 tablespoons ginger
1 teaspoon garam masala
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 small pinch cayenne pepper
1 14.5 oz (400g) can chickpeas
1 cup (250ml) vegetable stock
1 cup (250ml) light coconut milk
2 packed cups (about 500g) kale leaves,
salt to taste
lemon juice to taste
1) Chop the onion. Mince the garlic cloves and ginger. Rinse the chickpeas thoroughly. Chop the kale leaves, discarding the stems, into very fine slices.
2) Heat olive oil in a medium saucepan over medium heat. Add the onion and a pinch of salt and cook for seven minutes, or until beginning to soften. Add the garlic, ginger, and spices and cook for another two minutes until fragrant.
3) Add the chickpeas, stock and coconut milk. Bring to a boil.
4) Reduce to a simmer and cook gently for 10 minutes to allow the flavors to mend.
5) Add the kale and another pinch of salt and cook for 10 more minutes over low heat.
6) Season to taste with salt and pepper and finish with a squeeze of lemon juice before serving.
Serves: 4
Active preparation time: about 20 minutes
Total preparation time: about 40 minutes
Here's how mine looked:
My curry didn't turn out as bright and yellow as it looks on the GOOP website, but I didn't mind at all. I love love love the warming curry and spicy notes from the curry powder and garam masala, the earthiness of the kale and the creaminess from the chickpeas. I served mine over 1/2 cup of cooked quinoa. This recipe is super easy and sooo delicious, I urge you to try it!!
Have fun trying!
