Chickpea Kale Coconut Curry With Homemade Pita Bread Option
We love to experiment in the kitchen. Making your own herb-infused pita bread is super simple and cheap. But if you are short on time you could opt for ready-made pita bread or serve with brown rice, quinoa, couscous, or amaranth. Double and freezer friendly recipe.
Servings 2
Calories 415kcal
Ingredients
For pita bread
- 2-4 whole wheat pita breads (or GF alternative) Scroll down to notes for homemade recipe
For the curry paste
- 3 cloves garlic minced
- 1 tbsp fresh grated ginger (1 inch = 1 tbsp grated = 1 tsp powder)
- 1 tsp turmeric powder (1 inch = 1 tbsp grated = 1 tsp powder)
- 1 Thai chili pepper or jalapeno chopped and seeds removed to make it less spicy
- 1 cup onion chopped
- 1/4 cup unsweetened coconut milk
For the curry
- 1.5 cup cooked chickpeas or 1 can (= ½ cup dried chickpeas)
- 3 cups kale destemmed and shredded
- 1.25 cup unsweetened coconut milk or what's left of the can
- 1 tsp garam masala/curry powder
- sea salt to taste
- black to taste
Instructions
Optional: Cook dried chickpeas
- Soak chickpeas overnight.
- Drain chickpeas and add them to a large pot. Cover with water and bring to a boil.
- When boiling reduce heat to a simmer and cook for about 45-60 minutes or until just tender. They will cook a bit more in the curry later.
While the chickpeas are cooking
- Optional: make the dough for the pita bread, scroll down for the recipe.
- Blend all curry paste ingredients until smooth. Set aside.
When chickpeas are cooked
- Heat coconut oil over high heat, add garam masala and fry for a few seconds before adding the curry paste. Fry for about 2 to 3 minutes.
- Add coconut milk, chickpeas, and kale. Season with salt and pepper to taste. Mix well and reduce the heat to medium-low. Cook for about 15 minutes, stirring occasionally.
While the curry is cooking
- Roll out the dough in thin discs about the size of a pita bread (or make sure you have your alternative ready when the curry is cooked).
- Cook them one by one in a pan over medium heat, without adding any oil. About 1 minute on each side.
- Pour curry in a bowl and serve with (homemade) pita bread, brown rice or quinoa.
Notes
- CLICK HERE to get the recipe to make your own pitta bread.
- If you opt for canned chickpeas and ready-made pita bread, you could reduce total cooking time to less than half an hour.
- If you have the time, use overnight soaked chickpeas instead of canned. For more info about soaking and cooking chickpeas read: Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas
- The recipe is freezer friendly. So you can always double the recipe and freeze for later use.Even the dough can be kept in the freezer.