July 02, 2017
Comfort Food, Curries, Beans,
Chickpeas/Garbanzo, Vegetables, Kale, Potluck, Sunday Dinner, Winter, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Vegan, Vegetarian, Spices, Spicy, Kosher Dairy more
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"From one of our Sunday newspapers The Sunday Times. Times are estimated. They recommend the dish will keep in a covered container in the fridge for three days or in the freezer for up to three months but add the kale when reheating to keep it bright."
Heat the oil in a large, heavy based saucepan over medium heat and add the curry leaves and mustard seeds, stirring, until the seeds start to pop and then add the onion, ginger, garlic and salt and turn the heat down to low and cook for 10 to 15 minutes stirring occasionally, until the mixture is soft and aromatic.
Stir in the coriander, cumin, cardamom, pepper, turmeric and chilli and then add the sweet potato to the mix and cover with the coconut milk and stock and turn the heat back up to bring the curry to simmering point, then lower the heat again and cook for 10 to 15 minutes until the sweet potato is just tender.
Add the chickpeas, then the kale, and cook for a further 5 minutes and when the kale is wilted, add the lemon juice and season to taste, and make any adjustments required.
Serve with a swirl of plain yoghurt, the rice, lime wedges and chutney.
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