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Savor the warm, aromatic flavors of India with this vibrant vegetarian curry. Walnuts bring a nutty depth and satisfying crunch, while tender baby kale is gently wilted in the sauce. It’s milder than mature kale and blends seamlessly into the curry, adding fresh green notes without overpowering the dish.
A note about spices: Curry powder, ground ginger, and ground cumin are used. Spices lose their flavor after about 6 months. If yours are slightly grey or have lost their aroma, it’s time for new ones. They should be stored in a dry place away from sunlight or heat.
Helpful Hints
Any type of pita bread can be used.
Fresh spinach can be used instead of kale.
Countdown
Prepare ingredients.
Make chickpea curry.
Shopping List
To buy: 1 small bottle ground ginger, 1 small bottle curry powder, 1 small bottle ground cumin, 1 can reduced sodium chickpeas, 1 can lite coconut milk, 1 can olive oil spray, 1 can low sodium diced tomatoes, 1 container fresh baby kale, 1 bunch cilantro, and 1 package whole wheat pita breads, 1 package dry roasted walnuts without added salt, 1 container reduced fat sour cream.
Staples: olive oil, onion, garlic, salt, and fresh peppercorns.
Chickpea Curry and Walnuts
Serves 2
olive oil spray
1 cup sliced onion
4 chopped garlic cloves
1/2 teaspoon ground ginger
1 tablespoon curry powder
2 teaspoons ground cumin
1 cup rinsed and drained reduced sodium canned chickpeas
1 cup lite coconut milk
1 cup drained low sodium diced tomatoes
1 cup baby kale
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
1/2 cup walnuts, dry roasted without added salt
2 tablespoons reduced-fat sour cream
2 whole wheat pita breads, cut in quarters
Heat a large skillet over medium-high heat and spray with olive oil spray. Add onion, garlic, and ginger. Saute 2 to 3 minutes. Add curry powder and ground cumin. Saute another minute, stirring to combine all ingredients. Add the chickpeas, coconut milk, and tomatoes. Stir again. Cook 5 minutes, combine all ingredients as they cook. Add the kale and stir until wilted, 1 minute. Add salt and pepper to taste. Divide in half and serve on two dinner plates. Sprinkle cilantro and walnuts on top. Add a tablespoon of sour cream to each dish. Serve the pita bread with the dishes.
Per serving: 619 calories (48 percent from fat), 33.0 g fat (8.9 g saturated, 8.1 g monounsaturated), 6 mg cholesterol, 21.8 g protein, 70.1 g carbohydrates, 14.2 g fiber, 482 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC
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