1 tbsp canola oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
1-2 tsp curry paste
1/2 tsp chili powder
1/2 cup grape tomatoes, halved
1 tbsp lemon juice
pinch red pepper flakes (optional)
1 19 oz (540 mL) can chickpeas, drained well
2 cups kale, chopped
1 14 oz (398 mL) can coconut milk (or light coconut milk)
1/2 tsp salt, or to taste
4 medium sweet potatoes, cut into 1 inch cubes
1 tbsp canola oil
salt and pepper
fresh cilantro for garnish (optional)
Preheat oven to 350 degrees. Place sweet potatoes on a baking sheet and toss with oil. Season with salt and pepper. Roast for 25-30 minutes.
In a large, heavy skillet, heat the oil over medium-high heat and cook the onion for about 5 minutes, until soft; add the garlic, ginger, curry paste and chili powder and cook for another minute or two. Add the tomatoes, lemon juice and red chili flakes (if using); cook for 2-3 minutes, stirring often. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Add the kale and cook until it wilts, about 3-4 minutes; add the coconut milk, bring to a simmer and cook, stirring often, until the mixture thickens. Add the salt and cook until it’s as thick or saucy as you like.
Serve coconut curried chickpeas and kale either alongside roasted sweet potatoes or on top.
