• Delilma Nutrition

Chickpea and Kale Curry

Benefits: High in vitamin K, a source of iron, high in folate and manganese. A good source of Omega 3.


1/4 tsp mustard seeds

3/4 tsp turmeric

200g kale chopped

1 tbsp red chilli powder

1 tsp cumin seeds

1 large onion diced

1 ¼ tbsp salt

1 ½ tbsp ground cumin

2 plum tomatoes

2 tins of chickpeas

3 tbsp rapeseed oil

3 tbsp tomato puree

4 garlic cloves crushed


1. Heat oil in pan on medium heat, when oil is hot add mustard seeds and cumin seeds

2. Stir for a minute or until you can smell seeds

3. Fry onions for 10-12 minutes and add garlic

4. Stir fry for 3 minutes then add tomatoes and tomato puree

5. After 5 minutes add chickpeas, cumin, chilli, turmeric, and salt

6. Toss the chickpeas in spices and pour in 2cm of hot water

7. Place lid and simmer for 5 minutes, add chopped kale stir and leave to cook for 5-10 minutes

8. Serve with roasted vegetables or a green salad


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