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Indian Chickpea and Kale Curry | Chana Saagwala
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlich aromatisches Wohlfühl-Curry für den Herbst: Fein geschmorter Grünkohl trifft auf cremige Kichererbsen in einer wärmenden Masala-Sauce mit Kokosmilch und Paradeisern. Knusprig geröstete Grünkohl-Chips aus dem Backrohr sorgen für den perfekten Knusper-Effekt. Serviert mit duftendem Basmatireis.
Ingredients
Preparation method
Preparation & Oven-Baked Kale
Preheat the oven to 180 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the fresh kale, shake dry, and remove the tough leaf ribs. Tear about a quarter of the kale leaves into bite-sized pieces, gently massage with 1 tsp of vegetable oil and a small pinch of salt, and spread evenly onto the baking sheet.
Slide the baking sheet into the preheated oven and bake the kale for approx. 8 to 10 minutes until crispy and delicate chips form (keep an eye on them so they do not get too dark). Remove from the oven and set aside for garnishing later. Roughly cut the remaining kale into strips.
Sautéing the Curry Base
Finely chop the onion. Peel and finely grate the garlic cloves and fresh ginger. Drain the chickpeas in a sieve and rinse briefly with cold water.
Chef's tip
Only add the oven-baked kale chips to the curry right before serving so they stay wonderfully crisp.
Kale is particularly rich in iron, calcium, and vitamin C, and develops a wonderfully mild, sweet flavour after the first cold days of autumn.
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