Prep Time
5 Minutes
Cook Time
23 Minutes
Makes
4
Ingredients
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1 pack Mission Garlic Naan
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1 tbsp olive oil
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1 large onion, chopped
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4 garlic cloves, chopped
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1 tbsp ginger, peeled and chopped
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2 cans of chickpeas, rinsed and drained
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½ tsp turmeric powder
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3 tbsp yellow curry paste
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2 tbsp soy sauce
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1 tbsp brown sugar
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1 tbsp lime juice
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1 cup coconut milk
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¾ cup vegetable stock
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1 cup kale, chopped
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coriander and lime, to serve
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Instructions
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Step 1
In a pot over medium-high heat, cook onions for 2 minutes or until golden. Add garlic and ginger, cook for another minute.
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Step 2
Add chickpeas, turmeric, curry paste, soy sauce, sugar and lime juice. Mix to combine.
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Step 3
Add coconut milk and vegetable stock. Bring to boil, add lid and let simmer for 15 minutes.
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Step 4
Remove lid and add kale. Cook for 5 minutes, or until kale has wilted.
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Step 5
Seasoning as needed and serve with coriander, lime, and warmed Mission Garlic Naan.