Kale Curry

Ingredients

• 600 g fresh kale
• 2 onions
• 1 small red chili pepper
• 3 Garlic cloves
• 1 piece ginger
• 2 tbsp ghee (clarified butter)
• 800 ml unsweetened coconut milk
• 1.5 tbsp Indian curry powder
• Salt
• 400 g chickpeas (drained weight; canned)

Instructions

1. 1.

   Wash the kale thoroughly and remove the tough stems. Rinse the chili, slice into rings, and deseed. Peel and finely chop the onion, garlic, and ginger.

2. 2.

   Heat 1–2 tbsp of ghee in a pot over medium heat. Sauté the onion, ginger, chili, and garlic until fragrant. Sprinkle the curry powder over them and stir for a moment. Add the coconut milk, bring to a boil, then add the kale leaves, reduce the heat, and season with salt.

3. 3.

   Cover and simmer gently on low heat for about 30–40 minutes. Five minutes before the end of cooking time, add the drained chickpeas. Taste the kale curry and serve hot in pre-warmed bowls.