Chickpea Curry with Potatoes and Kale
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By Myra Bruneta
Chickpea Curry with Potatoes and Kale
use this recipe to challenge nightshades. serve over cooked brown rice or quinoa. serve sliced cucumbers on the side as well.
Updated at: Thu, 17 Aug 2023 13:44:13 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories232.5 kcal (12%)
Total Fat6.5 g (9%)
Carbs37.1 g (14%)
Sugars7.4 g (8%)
Protein9.6 g (19%)
Sodium142.7 mg (7%)
Fiber9.3 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonscoconut oil
or extra- virgin olive oil
1onion
small, chopped
1jalapeño pepper
finely chopped
1 tablespoonblack mustard seeds
1 tablespooncurry powder
½ teaspoonssea salt
4carrots
large, chopped
4yellow potatoes
medium, or red, chopped
3 cupschickpeas
cooked
¼ cuptomato paste
1 bunchkale
small, chopped
½ cupfresh cilantro
chopped
3 cupswater
Instructions
Step 1
heat the oil in a 6 quart pan over medium heat. Add the onion and sauté for 5 to 7 minutes.
Step 2
Then add the jalapeño, mustard seeds, curry powder, and salt; sauté for a few minutes more.
Step 3
Add the carrots, potatoes, chickpeas, water, and tomato paste; cover and simmer for about 15 minutes, or until the vegetables are tender.
Step 4
Add the kale and cilantro; simmer for a few minutes more.
Step 5
Taste and adjust the salt or seasonings, if desired.
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