A wholesome, flavour-packed curry that comes together with just 3 main ingredients and KABO Coconut Curry. Tender chickpeas, sweet green peas and fresh kale simmered in a creamy coconut sauce with warming spices.
No chopping, no complicated prep. Just add, simmer and enjoy!
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 2
Ingredients
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2 tbsp KABO Coconut Curry
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1 tbsp oil
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1 × 400ml can coconut milk
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1 × 400g can chickpeas, drained and rinsed
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1 cup green peas (fresh or frozen)
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¼ cup soaked almonds
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2 cups chopped kale
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Salt, to taste
To serve: Steamed basmati rice or your favourite flatbread.
Method
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Bloom the spices: Heat oil in a pan over medium heat. Add 2 tablespoons of KABO Coconut Curry and stir for about 30 seconds until fragrant.
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Make the coconut sauce: Pour in the coconut milk, add salt to taste and stir well. Bring to a gentle simmer.
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Add the good stuff: Once the sauce starts to thicken, add drained chickpeas, green peas and soaked almonds. Stir gently.
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Simmer: Cook for 10 minutes on low heat, allowing the chickpeas and almonds to soak up all that lovely coconut curry flavour.
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Finish with kale: Add chopped kale, cover the pan and turn off the heat. Let it sit for 5 minutes until the kale wilts.
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Serve: Give everything a gentle stir, check the seasoning and serve warm with steamed basmati rice or flatbread.
KABO tip: Soak your almonds in warm water beforehand for a softer bite. For a little extra freshness, finish with chopped coriander and a squeeze of lime.
Three main ingredients. One pot. Around 20 minutes. That's how we do easy curry with KABO!
