Kale and Chickpea Curry | Spicy Indian One-Pot Dish

Wash the kale, remove the thick stems, and tear or cut the tender kale leaves into bite-sized pieces. Finely dice the onion. Peel and finely grate the garlic and fresh ginger. Rinse the canned chickpeas in a colander under cold water and drain thoroughly.

Bring the basmati rice to a boil in twice its volume of lightly salted water, then cover and simmer over low heat for 12 minutes until all the water is absorbed. Turn off the heat and leave covered until serving.

Heat 2 tbsp of coconut oil in a deep frying pan or pot. Add the chopped onion and sauté over medium heat for 3-4 minutes until translucent. Add the grated garlic and ginger, then sauté for another minute until fragrant.