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Kale Coconut Curry
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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.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 15 mins
Course: Dinner
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.