Chickpea curry: the most underrated day-to-day meal

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Welcome to this video. This is Quark. My name is Kevin.

Start by using ghee as the fat for flavor.

Chop 1 onion: slice off the butt, cut in half, peel off the layers, and dice it.

Peel ginger with a spoon and chop it finely, using just a small amount.

Remove the woody root from garlic, smash it, and chop it roughly.

Drain and rinse the chickpeas in cold water.

In a red Dutch oven, heat ghee and add the chopped onion, ginger, and garlic with a little salt.

Sauté until fragrant and slightly golden.

Add spices: cumin, coriander, turmeric, and tomato paste, cooking the paste until it transforms and doesn't burn.

Add the chickpeas and mix well to coat them in the flavors.

Prepare kale by cooking it with olive oil, salt, and water until soft, then add red wine vinegar.

Combine the cooked kale with the chickpeas in the pot.

Add 2 small cans of full-fat coconut milk and some water, adjusting the amount based on desired consistency.

Let the mixture simmer for about 15 minutes.

Prepare rice in a rice cooker, adding adobo seasoning for flavor.

Once the curry is done, add cilantro leaves and a squeeze of lime before serving.

Serve over rice, with flatbread, or enjoy straight from the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary