Kikärtscurry

👩‍🍳 Gör så här

1. 1
   Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.
2. 2
   Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.
3. 3
   Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.
4. 4
   Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
5. 5
   Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
6. 6
   Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!