Nest and Sparkle

Potato chickpea and kale curry

March 1, 2011 at 12:31 am 2 comments

I wrote recently about the fact that I am now cooking with real cream. In the days of old, I was a substituter – always finding inventive ways to step around full-fat ingredients like cream, butter, cheese and oil. No more. Cream is now part of the weekly shopping list. That aside,  I am usually pretty health-conscious in my eating and cooking and I realize that it’s important to strike a balance. Gluten-free and vegetarian is the main fare coming out of my kitchen, and this curry dish with chickpeas, kale, and potatoes falls squarely in the virtuous category. Kale is also one of the few vegetables that is truly local this time of year. Walking around neighbourhood and community garden plots this winter, I’ve discovered that kale grows year-round in Vancouver. It will definitely be part of my cool-weather gardening mix this year.

Potato, chickpea and kale curry

4 cups cooked potatoes, diced about 1-inch square
1-1/2 cups chickpeas, drained (about 1 can)
2 cups chopped fresh kale
1-1/2 cups coconut milk (1 can)
2 tablespoons green curry paste
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon ginger juice
1/2 cup chopped cilantro

Combine potatoes, chickpeas and kale in a casserole dish. Mix together coconut milk, curry paste, sugar, soy sauce and ginger juice in a small bowl and pour over top potato mixture. Stir gently to mix. Bake in a 375F oven for 25-30 minutes and top with fresh cilantro.

Entry filed under: Container gardening, Cooking, Gluten Free, Kitchen garden, Local food, Recipes. Tags: chickpeas, cilantro, coconut milk, curry, gluten-free, kale, potatoes, vegetarian.