Day 17 - Creamy Curried Kale & Chickpeas

Gary's friends have started planning a trip to India so he thought it would be a great idea to start looking up some new indian food recipes. And what a find: Vegan Creamy Curried Kale & Chickpeas!

Included in today's ingredients is fresh kale for our garden!

Gary wasn't too sure how this would pan out, given that the recipe calls for blending food (see: Day 6 - Asparagus Pesto Pasta). But at least the results seemed pretty good, even after blending:

And after all the last few ingredients, here is the masterpiece:

"Delicioso!"

Creamy Curried Kale & Chickpeas

Prep: 10 minutes / Cook: 25 minutes

Makes: 6 servings

Ingredients: 

• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
• 1 teaspoon cumin seeds
• 2 teaspoons garam masala (see below)
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/4 teaspoon red pepper flakes
• 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
• 1/2 cup low-sodium vegetable broth
• 1 cup unsweetened soymilk or other non-dairy milk
• 1/4 cup raw cashews
• 2 tablespoons nutritional yeast, optional
• 2 tablespoons tomato paste
• 2 15-ounce cans chickpeas

Directions:

1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.

Taken from http://blog.fatfreevegan.com/2014/03/creamy-curried-kale-and-chickpeas.html