Chickpea & Kale Red Curry with Brown Rice + Roasted Veg'

Curry in a hurry bowls: chickpea & kale red curry + brown rice + roasted veg. This meal can be made with pantry & fridge staples for an easy, vegetarian, weeknight meal.

Inspiration:

My sister came to town for a winter weekend getaway and was greeted with quite the snowstorm. We were looking for a Monday night meal to make with some basic pantry staples + winter veggies that I had been stockpiling. This great meal came together in a short amount of time and I knew it had to be next in my recipe rotation to share with you all. I have nicknamed it curry-in-a-hurry. While the veggies were roasting in the oven, rice was cooking in the rice maker, and this chickpea & kale red curry came together in less than 30 minutes.

Ingredients:

Serves 4

Curry:
1 tablespoon coconut oil
1 small onion, diced
3 cloves garlic, grated
1-inch piece ginger, peeled and grated
2 tablespoons red curry paste
1 14-ounce can coconut milk (full-fat preferred)
1 tablespoon fish sauce
1 teaspoon rice wine vinegar
2 14-ounce cans of chickpeas, drained but not rinsed
1 bunch Italian kale, tough stems removed, roughly chopped
1 Thai chili or jalapeno pepper, finely chopped

Roasted veggies:
2 tablespoons olive oil
Assortment of veggies you have on hand. Some recommendations include:
Cauliflower
Sweet Potato
Delicata Squash
Mushrooms
Red cabbage
Salt, pepper, cumin, coriander

To serve:
3 scallions, thinly sliced
Cilantro
Lime wedges
Rice

Instructions:

Start your roasted veggies:
Pre-heat oven to 425F.

Cut veggies to uniform shapes & sizes and toss with olive oil and seasonings.

Evenly spread out on two baking sheets so the veggies have room to crisp vs steam.

Bake at 425 for 15 minutes. Rotate pans. Roast another 15 minutes. Depending on the size of your veggies this time may need to be adjusted up or down.

Next up, prepare rice:
Prepare rice of choice in a rice cooker or on the stove.

Next up, curry:
Heat the coconut oil in a medium pot over medium heat.

Add the onion and cook until softened, but not browning, followed by the garlic and ginger. Stir well and cook just until fragrant.

Add the curry paste and mix to combine. Allow the paste to toast a little bit on the bottom of the pot.

Pour in the coconut milk and 1/2 can of water as well as the fish sauce and vinegar. Add the chickpeas and reduce to a low simmer.

Simmer uncovered for 20 minutes.

Stir in the kale and Thai chili pepper (optional if you don’t like spicy foods). Cover with a lid for just a few minutes until the leaves have wilted.

Taste for seasoning and add a dash more fish sauce or vinegar as needed. If you like your curry a little looser, you can add a bit more water.

To serve:
Serve over rice with rice with roasted veggies. Garnish with scallions, limes for squeezing and cilantro.