Monday, February 20, 2012

multi-ethnic stew in search of a good home

On Serious Eats, this dish is listed as a braise, but when I was making it I didn't feel like it actually was braised at all. It ended up thick and curry-like, though with sun-dried tomatoes, coconut milk, and cilantro, I'm not quite sure what kind of curry it would be. The original recipe also called for spinach, but our farmer's market just has kale this time of year. No matter - it was delicious and hearty, and we love kale!

Chickpea & Kale Coconut Curry
adapted from Serious Eats
  • 2 teaspoons oil
  • 1 small yellow onion, chopped
  • 4 large cloves garlic, peeled and minced
  • 1 tablespoon grated ginger, from a 3-inch piece
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 large lemon, zested and juiced (about 2 tablespoons juice)
  • 1 dried hot red pepper or dash of red pepper flakes (optional)
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 large bunch kale, cleaned, center ribs either removed or diced
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground ginger
  • dash of lime juice (optional)
  • Cilantro leaves, to garnish
  • Toasted unsweetened coconut, to garnish

In a large sauce pan, heat the oil over medium heat until shimmering. Add the onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, ginger, tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1-2 minutes. (Don't worry if some of the spice mixture sticks to the bottom of the pan!)

Turn the heat to high and add the chickpeas, toasting for 3-4 minutes. Stir frequently to prevent burning.

Add the kale, lemon juice, coconut milk, salt, and ground ginger. Stir vigorously to deglaze the pan. Turn down the heat to low and simmer until the kale is very soft and the chickpeas are tender, 10-15 minutes. Season to taste with more salt and lime juice as needed (the lime juice will "brighten" the dish if necessary).
serves two very generously

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