In my efforts to eat a more plant-based diet I’ve learned how to be more creative with the foods I prepare. I think it’s healthy to experiment and try new things. I’ve never been a huge Indian food lover however I do enjoy curried dishes. So when I saw a recipe for chickpea curry I thought about how I can switch it up a bit and make it my own. So here my delish rendition of Roasted Red Pepper, Kale, and Chickpea Curry. Enjoy!
2 cups dried garbanzo beans or chickpeas
1 large orange bell pepper
2 medium tomatoes
6 grape tomatoes, cut in quarters
3 1/2 cups water
1/2 cup almond milk
1/2 medium red onion, chopped
1 large bunch of purple kale
1 garlic clove, minced
1 tbsp paprika
2 tbsp curry powder
2 tbsp grapeseed oil
sea salt and pepper to taste
- Clean and rinse dried chickpea beans. Cover with water in a medium pot and cook until tender about 2 hours.
- Drain chickpea water in a separate bowl and set both water and chickpeas aside
- Heat oven to 400 degrees and roast orange pepper and medium tomatoes for about 20 minutes or until slightly charred
- In a medium pan sauté red onions and kale until tender and onions are translucent. Add garlic and continue to cook until fragrant.
- Once veggies are done roasting in the oven transfer them into a blender with the water from cooked chickpeas and almond milk. Blend until smooth
- In a medium pot place cooked chickpeas, sautéed kale, chopped grape tomatoes, and red pepper blend, and remaining spices into the pot. Cook on medium low setting stirring occasionally.
- Combine well and cook for 15 minutes.
- Add salt and pepper to taste
You can serve this with rice or quinoa. I served this with thai purple sticky rice. It was so yummy!