Makes: 4½ cups | Serves: 4
This is a mild curry.
Ingredients
- 2 tablespoons ghee or vegetable oil
- 1½ cups chopped onions
- 4 cloves garlic, minced
- ½ teaspoon cumin seeds
- 3 cups chopped kale
- 1½ tablespoons curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1½ cups vegetable broth
- 3 cups cooked chickpeas (cooked from dry or canned, drained)
- 1 cup chopped tomatoes
- 1 cup chopped apple
- ¼ teaspoon salt, or to taste
Instructions
1. In a 2-quart saucepan, heat the ghee or oil over medium-high heat. Add the onions, garlic, and cumin; cook, stirring, until softened, about 2 minutes. Add the kale; cook, stirring, until softened, about 2 minutes.
2. Stir in the curry, ginger, and coriander until absorbed. Stir in the broth and bring to a boil. Add the chickpeas, tomatoes, and salt; bring to a boil. Reduce heat and simmer, uncovered, 25 minutes.