What we Ate Wednesday--Indian Style Kale with Chickpeas

Hello lovelies! Here's another quick and easy recipe that's healthy. As promised in last week's food post it also uses curry paste. Here are  some other  recipes that use curry paste to help you use up your jar:
TASTE OF INDIA PIZZA
MUSHROOM, POTATO AND KALE CURRY
DAL SOUP
QUICK FROZEN VEG CURRY

This recipe is loosely based on one I read in the How Not To Die Cookbook. His recipe used spinach, mine uses kale, but put in whatever greens you have on hand. His uses all mushrooms and mine uses a few mushrooms and chickpeas. Because chickpeas. I added garlic (of course) and instead of a TB of miso paste i used a TB curry paste and a TB lemon juice to brighten it at the end.

I also threw in some boiled potatoes instead of rice.

It came together surprisingly quickly and was mega-delicious. Plus if you have read How Not To Die (and I highly recommend you do as it shows you all the diseases that can be prevented or reversed through diet) this contains several of your daily dozen: Beans, spices, leafy greens, mushrooms and other vegetables.

Indian Style Kale With Chickpeas

200-300g potatoes, chopped (this was about 5 new potatoes ranging from a walnut size to an egg size)
1 onion, chopped
4-5 button mushrooms
1 tin of chickpeas, drained and rinsed
a few cloves of garlic, crushed
heaping TB peeled and chopped fresh ginger root
1 tsp ground coriander
1/2 tsp turmeric
1/4 to 1/2 tsp red chilli flakes
1/2 tsp ground cumin
1 TB Balti curry paste
1 tin tomatoes
100g kale (about 4 cups) de-stemmed and torn into bits.
1 TB lemon juice (bottled is fine)

1.In a medium pot, cover the chopped potatoes with water or vegetable broth and bring to the boil. Boil until easily pierced by a fork---about 5-7 minutes. Then drain and wait.

2.Meanwhile, once the potatoes are coming to the boil, in a larger pot cook the onion and garlic, ginger and mushrooms in a splash of water or oil until softened.

3. Add the dry spices and stir to coat.

4. Add the chickpeas, curry paste and tomatoes and bring to the boil. Simmer for about ten minutes.

5. Add in the kale and simmer, stirring occasionally, until the kale softens and reduces. Toss in the cooked potatoes when you add the kale.

6. Add the lemon juice. Serve.

This was quick and really tasty as well as very nutritious. Enjoy!