| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 18g | 8g | 38g |
| sugars | fibre | protein | salt |
| 10g | 8g | 13g | 0.75g |
Allow me to share with you a recipe that holds a special place in my heart: the Spicy Kalette and Chickpea Curry. Diverging from my typical Southern roots, this dish brings a tasteful twist from Eastern cuisine and yet, simultaneously, reflects my coastal connection with its vibrant mix of ingredients, much like a garden harvest meeting the vibrant spices at a bustling South Asian bazaar.
A Dish of Alignment
Just like how I love to balance my time between riding the surf and catching the latest movie, this Spicy Kalette and Chickpea Curry recipe reflects a special balance as well. Just like a perfect wave to surf, it balances the nutritious punch of power greens like kale and baby kales, otherwise known as kalettes, with protein-rich chickpeas. Plus, a sprinkle of exotic spices and enveloping it all, the creamy sweetness of ripe mango and coconut milk.
When it comes to the health benefits, chickpeas are a great source of protein and diet-friendly fiber, contributing to feeling sated longer. The kalettes and kale possess a chock-full of vitamins and antioxidants, making this dish not just a bowl of comforting curry but also a rejuvenating health elixir.
A Fusion of Flavors
Unlike my usual Shrimp and Grits or Southern Fried Chicken, this Spicy Kalette and Chickpea Curry opens up a new world of flavor complexities with its Eastern inspired ingredients and preparation. I find this dish a warm companion to a serving of cool cucumber raita or a delightful contrast to a zesty Lemon Pilau Rice.
It reminds me of the time I ventured out of my Southern comfort zone in my culinary journey and fell in love with the richly profound flavors of international cusine. In my heart, this recipe has its own frame, much like those movie tickets from the time I first saw “The Water Diviner” at Charleston’s historic theater.
So next time you feel like sinking your culinary teeth into something warm, nourishing, and full of surprises, don’t forget this gem of a dish, Spicy Kalette and Chickpea Curry. A delightful cross-culinary journey waiting to happen right in your kitchen.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 small green chilies, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mild curry powder
- 2 cups canned chickpeas, rinsed and drained
- 3 cups chopped kale
- 2 cups kalettes, halved
- 1 cup vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 ripe mango, peeled and diced
- Salt and pepper to taste
- Steamed rice for serving
- Fresh cilantro, for garnish
Method
Step One
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, finely chopped garlic, ginger, and chopped green chilies. Saute until the onion becomes soft and translucent.
Step Two
Stir in the ground cumin, ground turmeric, ground coriander, and the mild curry powder. Cook these spices with the onion-garlic mixture for another minute until the mix is fragrant.
Step Three
Add the rinsed and drained chickpeas to the saucepan. Stir all the ingredients to make sure the chickpeas are well coated with the spice mixture.
Step Four
Next, add the chopped kale and halved kalettes to the pan. Stir and continue to cook until these vegetables start to wilt.
Step Five
Pour in the vegetable broth and the can of coconut milk. Stir in the diced ripe mango. Allow the mixture to come to a simmer over medium-low heat.
Step Six
Let the curry simmer for around 20-25 minutes, until the chickpeas are heated through and the flavors are well blended. Season with salt and pepper according to your taste.
Step Seven
While the curry simmers, prepare your steamed rice according to its packet instructions.
Step Eight
Serve the spicy kalette and chickpea curry hot, over steamed rice. Garnish with fresh cilantro before serving.
