Spicy Chickpea Kale and Potato Curry

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3-4 garlic cloves, minced
• 2-inch fresh ginger root, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp ground cayenne pepper
• ¼ tsp ground black pepper
• 796 ml (28 fl oz) canned whole tomatoes
• 540 ml (19 oz) canned chickpeas, drained and rinsed
• 3 medium white potatoes, peeled and chopped in 1½-inch chunks
• 4 cups packed kale, stems removed and chopped into small pieces
• ½ - ¾ cup water (or coconut milk for creamier texture)
• Salt, to taste

Instructions:

• In a small bowl, combine the spices (minus the salt) and set aside* (see first note). In a blender puree the whole tomatoes (with juice) and set aside. The pureed tomatoes will be around 4 cups** (see second note).
• In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.
• Add in the garlic and ginger and stir to combine with the onions for 15 seconds (do not allow the garlic to burn). Then stir in the spice blend until fragrant, about 30 seconds.
• Mix in the pureed tomatoes, chickpeas, and potatoes, making sure to scrape the bottom of the pan to get the brown bits. Stir in ½ - ¾ cup of water (or coconut milk) if necessary (enough to just cover the top of the chunky ingredients).
• Bring the mixture to boil and then cover and simmer for 15 minutes. Next, stir in the kale and cover for another 5 minutes, until the kale is tender*** (see third note).
• Taste for additional salt. Serve immediately with rice.

• NOTES

• *This spice blend results in a mild-medium heat in the curry. Increase the amount of spices for a more spicier flavour.
• **If you prefer not to puree the whole tomatoes, you can substitute with diced or crushed tomatoes. The resulting curry will be thicker.
• ***If you prefer a thicker sauce, remove half a cup of liquid and stir in 1 tablespoon of cornstarch until it is completely dissolved. Stir the cornstarch and liquid mixture back into the curry at medium heat until it thickens.

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