Roasted Red Pepper, Kale, and Chickpea Curry

Health, Lifestyle, Recipes

In my efforts to eat a more plant-based diet I’ve learned how to be more creative with the foods I prepare. I think it’s healthy to experiment and try new things. I’ve never been a huge Indian food lover however I do enjoy curried dishes. So when I saw a recipe for chickpea curry I thought about how I can switch it up a bit and make it my own. So here my delish rendition of Roasted Red Pepper, Kale, and Chickpea Curry. Enjoy!

 

Ingredients

2 cups dried garbanzo beans or chickpeas

1 large orange bell pepper

2 medium tomatoes

6 grape tomatoes, cut in quarters

3 1/2 cups water

1/2 cup almond milk

1/2 medium red onion, chopped

1 large bunch of purple kale

1 garlic clove, minced

1 tbsp paprika

2 tbsp curry powder

2 tbsp grapeseed oil

sea salt and pepper to taste

 

Directions

  1. Clean and rinse dried chickpea beans. Cover with water in a medium pot and cook until tender about 2 hours.
  2. Drain chickpea water in a separate bowl and set both water and chickpeas aside
  3. Heat oven to 400 degrees and roast orange pepper and medium tomatoes for about 20 minutes or until slightly charred
  4. In a medium pan sauté red onions and kale until tender and onions are translucent. Add garlic and continue to cook until fragrant.
  5. Once veggies are done roasting in the oven transfer them into a blender with the water from cooked chickpeas and almond milk.  Blend until smooth
  6. In a medium pot place cooked chickpeas, sautéed kale, chopped grape tomatoes, and red pepper blend, and remaining spices into the pot. Cook on medium low setting stirring occasionally.
  7. Combine well and cook for 15 minutes.
  8. Add salt and pepper to taste

You can serve this with rice or quinoa. I served this with thai purple sticky rice. It was so yummy!

 

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