Chickpea Curry

Ingredients

• 1 1/2 Tbsp curry powder
• 1 tsp cumin
• 1 yellow onion (diced
• 2 garlic cloves (minced
• 1 tsp fresh ginger (grated
• 2 Tbsp olive oil
• 2 15 oz. cans chickpeas (drained
• 8 oz. can tomato sauce
• 13 1/2 oz. can coconut milk (full-fat
• 4 oz. kale $0.62***)

Instructions

1. 1

   Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.

2. 2

   Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.

3. 3

   Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.

4. 4

   Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.

5. 5

   Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.

6. 6

   Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!