super quick curry

The other night we were in a rush and had about 20 minutes to prepare and consume dinner and get ready to head out. I pulled out a can of chopped tomatoes out of the cupboard, whipped out chickpeas from the freezer, curry paste and kale from in the fridge. Stuck them all in a big pot and simmered it on low while I jumped in the shower. Somehow when I got out of the shower, a marvelous aroma invited me into the kitchen. To curb the acidity I added half a can of coconut milk. We happened to have leftover pasta in the fridge so I used that as a base for my curry instead of rice. My strange concoction wasn’t bad!

super quick curry

  • 1.5 cups (or I suppose a can) chickpeas
  • 2-3 Tbs red curry paste
  • 1 can chopped tomatoes
  • 1/2 bunch of kale, chopped
  • enough water to prevent stickage
  • 1/2 can coconut milk

Simmer chickpeas, curry paste, chopped tomatoes, kale, and water until everything is as soft as you like. Mine simmered for about 10 minutes. Add coconut milk. Heat through and enjoy on top of whatever you like or have it like a soup. 🙂

simple curry

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This entry was published on December 12, 2012 at 1:32 pm. It’s filed under Mains, Recipes, Vegan?! and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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