This week is ALL about leafy greens. This one turned out so delicious, I forgot how much I of an obligation kale can be. The low time commitment made me fall in love.
Source: Averie Cooks | Serves: 4-6 | Time: 15 min
Changes: replaced onion with fennel bulb; replaced ginger with allspice; skipped carrots; replaced brown sugar with coconut sugar
2 to 3 tbsp coconut oil (olive oil may be substituted)
1 large fennel bulb, diced small
3 to 5 cloves garlic, finely minced or pressed
2 to 3 tsp ground allspice
2 tsp ground coriander
1 15-ounce can #chickpeas, drained and rinsed (I used no-salt added)
1 14-ounce can coconut milk (I used lite)
4 tbsp Thai red curry paste
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper, or to taste
4 cups fresh #kale, torn into pieces with center ribs removed
1 to 2 tbsp lime juice
1 to 2 tbsp coconut sugar, optional and to taste
2 tablespoons fresh cilantro, finely chopped for garnishing
1 to 2 green onions sliced into thin rounds for garnishing, optional
Rice, quinoa, or naan, optional for serving
To a large skillet, add the oil, fennel, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the garlic, allspice, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the chickpeas, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
Add the lime juice, coconut sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.