These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Chickpea and Kale Thai Coconut Curry
From Statesboro Market2Go
<p>A super-simple, ultra customizeable, veggie packed vegan curry recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: averiecooks.com (Entered by Ariana Giddens)
Serves: 4-6
Vegan!
Ingredients
2 to 3 tablespoons
Coconut or olive oil
1 large
Onion (diced)
3 to 5 cloves
Garlic (minced or pressed)
1 tablespoon
Fresh ginger (chopped)
2 teaspoons
Ground coriander
15 ounces
Chickpeas (drained & rinsed if canned)
14 ounces
Coconut milk
1 to 1 1/2 cups
Shredded carrots
1 to 4 tablespoons
Thai red curry paste
1 teaspoon
Kosher salt
1/2 teaspoon
Pepper
3 to 4 cups
Kale (torn, with ribs removed)
1 to 2 tablespoons
Lime juice
1 to 2 tablespoons
Brown sugar (optional)
2 tablespoons
Fresh cilantro (finely chopped, for garnish)
OR finely chopped basil (for garnish)
1 or 2
Green onions (sliced into rounds, for garnish)
rice, quinoa, or naan bread (for serving, optional)
Step by Step Instructions
- Put the oil of choice, the onion into a skillet and saute over medium-high heat for 5 minutes. Add the garlic, ginger, and coriander and cook stirring for 1 minute.
- Add the chickpeas, coconut milk, shredded carrots, Thai curry paste, salt, and pepper to the skillet and stir everything together. Reduce the heat to medium and let the curry gently boil for 5 minutes. Add the kale, stir it in cover the skillet, and let cook for 1 or 2 minutes. Stir the curry again.
- Add the lime juice, brown sugar (if using), and additional seasoning if desired.
- Garnish as desired and serve with rice, quinoa, or naan bread if desired.