Page 18 - Cooking away from China - Cookbook by Catherine Liu

Chickpea and kale curry

Chickpeas have a distinctive, delicious and nutty

flavour, matching perfectly with the crunchiness of
kale. A glance at the variety of spices won't mistaken
its fragrance.

This plant-based curry will be a great feast for your
picky nose and tastebuds!

gluten&dairy-free 1 pan & plate 20 minutes pan-frying
& vegan

What to Prepare How to Make It

2 tsp olive oil 1. Add olive oil to a medium-high pan.

1/2 onion, diced 2. Introduce bell pepper and onion, stirring
1 bell pepper, diced regularly until onion turns golden.

kale, chopped & washed 3. Then add kale and garlic powder, stir for
1/2 can chickpeas 2 minutes, or until kale is softened.

1 bowl quinoa, to serve 4. Now, stir in curry powder, ginger
optional: seafood powder, salt and pepper -what a great

selection feast of the flavour!

Soul of the dish 5. Don't forget to add a great spoonful of
salt the peanut butter and stir for 30

garlic powder seconds.
curry powder 6. Last but not least - stir in coconut milk
ginger powder and chickpeas and cook, stirring

black pepper occasionally, until sauce starts to thicken
peanut butter slightly, or for 12 to 14 minutes.

coconut milk 7. Remove from heat and stir in lime juice
optional: a zest of lime to your like - it tastes good enough

juice without!
8. Place 1/2 cup cooked quinoa in a bowl
and top with 1 cup curry mixture.

My final words

Feel free to refrigerate or freeze remained
quinoa and curry like I do!

18 A Taste of the Host Country