Chickpea Curry with Potatoes and Kale
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By Myra Bruneta
Chickpea Curry with Potatoes and Kale
use to challenge nightshades. serve stew over cooked rice or quinoa. also serve with sliced raw cucumbers. also add/replace chickpeas with cooked chopped chicken.
Updated at: Thu, 17 Aug 2023 14:10:04 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
3 cupswater
¼ cuptomato paste
1 bunchkale
small, chopped
½ cupfresh cilantro
chopped
Instructions
Step 1
Heat the oil in a 6-quart pot over medium heat.
Step 2
Add the onion and sauté for 5 to 7 minutes.
Step 3
Then add the jalapeño, mustard seeds, curry powder, and salt; sauté for a few minutes more.
Step 4
Add the carrots, potatoes, chickpeas, water, and tomato paste; cover and simmer for about 15 minutes, or until the vegetables are tender.
Step 5
Add the kale and cilantro; simmer for a few minutes more.
Step 6
Taste and adjust the salt or seasonings, if desired.
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