Chickpea and Kale Curry Recipe

December 11, 2016

Another super simple recipe today! This meal is packed full of goodness to keep you warm through winter. It's got warm spices, and nature's vitamins packed into the chickpeas and kale. As well as that, it's a cheap go-to meal for students like me! You can also use whatever vegetables you have in the fridge- I've made this without the kale and swapped the chickpeas for boiled sweet potato before. which is also delicious. This recipe makes 2 portions, but it can be doubled up for larger crowds! It's also really tasty cold the following day. Enjoy!


400g tin chickpeas (drained), 1/2 onion, 1 tbsp olive oil, 8 cherry tomatoes, 1 dessert spoon korma curry paste, 2/3 mug of water, 3 handfuls kale, 1 teaspoon vegetable stock, 3 tbsp soya milk (optional)


1. Chop up the onion, tomatoes and kale.
2. Heat the oil in a saucepan and fry the onion for a few minutes until soft. 
3. Add the water, stock, chickpeas, curry paste and soya milk. Simmer for 10 minutes with the lid on.
4. Add the kale and cook for a further 5 minutes.
5. Serve with rice or a jacket potato.

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