Kale, Potato and Black Chick Pea Curry

Kale, Potato and Black Chick Pea Curry

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Serves: 4 Cooking Time: 30 mins


  • 3 leeks, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 4 teaspoons curry powder
  • 2 small red chillis, chopped including seeds
  • 2 teaspoons turmeric
  • 2 potatoes, chopped
  • 4 carrots, chopped
  • 450ml coconut milk
  • 1 tablespoon honey
  • 50g black chick peas (soaked overnight and cooked for 30 minutes)
  • 100g kale
  • 30g peas
  • 50g roasted cashews
  • Juice of 1 lemon
  • 125g spelt noodles



Put 1 tablespoon of coconut oil in a heated pot and add leeks, garlic and ginger. Allow to cook for a couple of minutes.


After peeling the potatoes and carrots, chop and add both to the pot with the curry powder and the chilies and cook for a couple more minutes.


Add the coconut milk, turmeric and the honey and simmer for about 15 minutes.


Add the peas and the black chick peas to the pot and simmer for about 10 more minutes. You can add some pink sea salt here if you wish.


Once the carrots and potatoes have softened, add the kale, roasted cashews and the lemon juice - cover the pot and simmer for about 3 more minutes.


In the meantime, cook the spelt noodles in boiling water for a few minutes with a sprinkle of turmeric - drain and plate.


Serve the curry over the noodles and enjoy!

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