Chickpea and Kale Curry with Fresh Turmeric and Ginger

Looking for a way to use fresh turmeric? Try this easy weeknight vegan curry, inspired by a recipe by Meera Soda. The turmeric — peeled and grated and combined with ginger and garlic — gives it wonderful vividness. We added a nice dose of black pepper, which besides exciting our palates, also optimizes the bioavailability of the curcumin in the turmeric. Be careful; turmeric root stains fingers, cutting boards and clothes. Consider using protective gloves, and lay a sheet of kitchen parchment on your work surface for easy cleanup.

READ: “Got fresh turmeric? Make a vibrant chickpea-kale curry and cups of warm ‘golden milk.’”

This dish is best made with freshly ground cumin and coriander. We love to pair it with brown rice, or roasted sweet potatoes.

Serves 4.

Ingredients

1 1/2 ounces / 42 grams turmeric root

3/4 ounce / 20 grams ginger root

3 large garlic cloves, peeled and grated

1 pound / 454 grams lacinato kale

3 tablespoons virgin coconut oil

1 smallish onion (about 6 ounces / 170 grams), diced

2 teaspoons ground cumin

1 1/2 teaspoon ground coriander

1 (14.5 ounce / 411 gram) can diced tomatoes (including the liquid)

2 (15.5 ounce / 439 gram) cans chickpeas, drained and rinsed

1 cup water

1 teaspoon salt

1/4 teaspoon cayenne pepper, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Instructions

1. Use a vegetable peeler or paring knife to peel the turmeric root, and grate it into a small bowl. Peel and grate the ginger into the same bowl, and add the garlic cloves. Set aside. Use a paring knife to cut the central rib from each of the kale leaves; reserve the ribs for another use (you can chop them and use them in soups). Wash the leaves and cut them into wide strips; cut any long strips into shorter pieces.

2. Melt the coconut oil over medium heat in a large, deep skillet with a lid, or a Dutch oven. Add the onion, and cook, stirring frequently, until it’s translucent and starting to brown, about 7 or 8 minutes. Turn the heat to low, and stir in the grated turmeric, ginger and garlic; cook, stirring, for 30 seconds. Add the cumin and coriander, and cook, stirring, another 30 seconds. Add the tomatoes, chickpeas, water, salt, cayenne and black pepper, and stir to combine. Raise the heat to medium, bring to a simmer, then lower heat to medium-low, and simmer 5 minutes, stirring once or twice.

3. Uncover the skillet, and add the kale, a handful at a time, using tongs to coat with the curry and letting the kale wilt after each addition. Continue until all the kale is incorporated. Cover the skillet again, adjust the heat so the mixture simmers gentle, and let it cook until the kale is tender, about 8 to 10 minutes. Taste and adjust the seasoning, adding more salt, and/or pepper and/or cayenne as necessary.

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