Name: Chickpea-Tomato Curry (Chana Masala) with Kale, Yogurt & Naan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 6 flatbreads or naan; 3 (398 ml) cans garbanzo beans (chickpeas); 3 (2 ½ cm) pieces ginger root; 1 ½ (283 g) bags kale, cut and ready to use; ¾ cup plain Greek yogurt; curry powder; garam masala; garlic powder; salt; virgin coconut oil

Chickpea-Tomato Curry (Chana Masala) with Kale, Yogurt & NaanChickpea-Tomato Curry (Chana Masala) with Kale, Yogurt & Naan — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

6 flatbreads or naan

3 (398 ml) cans garbanzo beans (chickpeas)

3 (2 ½ cm) pieces ginger root

1 ½ (283 g) bags kale, cut and ready to use

¾ cup plain Greek yogurt

curry powder

garam masala

garlic powder

salt

virgin coconut oil

Instructions

Drain and rinse chickpeas; set aside to drain further.

Preheat a large pot over medium heat.

While the pot heats up, wash, dry, peel, and mince ginger.

Once the pot is hot, add oil and swirl to coat the bottom. Add ginger and spices; cook, stirring constantly, until fragrant, about 1 minute.

Add chickpeas, tomatoes, and water to the pot; stir to combine the curry and bring to a simmer. Once simmering, reduce heat to low and cook until chickpeas start to soften, 5-6 minutes.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Reduce heat to low and continue to cook, stirring occasionally, until chickpeas and kale are tender, 5-6 minutes more. Remove from heat.

Meanwhile, toast naan if desired, then cut into wedges.

Divide chickpea curry between bowls and top with yogurt. Serve with naan on the side and enjoy!

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