Recipes

Kale, Potato and Black Chick Pea Curry

Kale, Potato and Black Chick Pea Curry

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Serves: 4 Cooking Time: 30 mins

Ingredients

  • 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

Instructions

1

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

2

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.

3

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

4

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.

5

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.

6

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

7

Serve the curry over the noodles and enjoy!

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