Chickpea, Kale, & Mushroom Curry

Hey look another curry recipe! Yup, I sure do love them. This one was born out of a hankerin' for Indian, and the (insert the opposite of hankerin' here) of going to the store for ingredients after work. Usually, I make curry with coconut milk, but guess what? I didn't have any, and I was not going to the store. So here we are. You've got a recipe right down there of a delicious, weeknight curry that'll knock the socks off just about everyone you know.


Serve this on top of rice. Or don't. Really it's up to you. It'll be good no matter what. Besides, who the hell am I to tell you what to do?


1 onion, diced
1 c non-dairy milk
4 c cooked chickpeas
1 bunch kale 
1 c sliced mushrooms
1 pint grape tomato, quartered
2 tsp coriander
2 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
2 tsp kosher salt
cayenne pepper, to taste
  1. Soften the onions for about 5 minutes in a stock pot; add the diced shrooms and let brown.
  2. Throw in all the rest of the ingredients. Put a lid on it. 
  3. Make up some rice to serve on top of this goodness.
  4. When the rice is done (30-45 minutes), the rest of the food is done. 
  5. Eat. 

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