Coconut Chickpea Curry

Ingredients

• 1 pack Mission Garlic Naan

• 1 tbsp olive oil

• 1 large onion, chopped

• 4 garlic cloves, chopped

• 1 tbsp ginger, peeled and chopped

• 2 cans of chickpeas, rinsed and drained

• ½ tsp turmeric powder

• 3 tbsp yellow curry paste

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp lime juice

• 1 cup coconut milk

• ¾ cup vegetable stock

• 1 cup kale, chopped

• coriander and lime, to serve

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Mission Garlic Naan

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Instructions

• 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.

• Step 2

  Add chickpeas, turmeric, curry paste, soy sauce, sugar and lime juice. Mix to combine.

• Step 3

  Add coconut milk and vegetable stock. Bring to boil, add lid and let simmer for 15 minutes.

• Step 4

  Remove lid and add kale. Cook for 5 minutes, or until kale has wilted.

• Step 5

  Seasoning as needed and serve with coriander, lime, and warmed Mission Garlic Naan.