Easy vegetarian curry with chickpeas, kale and cashew nuts
Ingredients
150 g kale, finely chopped
300 gr chickpeas
2 tablespoons korma curry paste
250 ml coconut milk
75 gr cashew nuts
1 red onion
Oil or butter for frying
Bread or rice to serve with if desired.
Preparation
Chop the onion and fry it in a little oil or butter. Add the spice paste and fry for 1 minute. Drain the chickpeas and add to the pan and toss well.
Add the coconut milk and stir until a smooth sauce is formed. Then add the kale and let it cook gently in the sauce for about 8 minutes. Finally stir in the cashew nuts. Serve with some bread or rice.
Source: Leukerecepten by leukerecepten-nl.
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