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Chickpea and Kale Thai Coconut Curry

From Statesboro Market2Go

<p>A super-simple, ultra customizeable, veggie packed vegan curry recipe! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: averiecooks.com (Entered by Ariana Giddens)
Serves: 4-6
Vegan!

Ingredients
2 to 3 tablespoons Coconut or olive oil
1 large Onion (diced)
3 to 5 cloves Garlic (minced or pressed)
1 tablespoon Fresh ginger (chopped)
2 teaspoons Ground coriander
15 ounces Chickpeas (drained & rinsed if canned)
14 ounces Coconut milk
1 to 1 1/2 cups Shredded carrots
1 to 4 tablespoons Thai red curry paste
1 teaspoon Kosher salt
1/2 teaspoon Pepper
3 to 4 cups Kale (torn, with ribs removed)
1 to 2 tablespoons Lime juice
1 to 2 tablespoons Brown sugar (optional)
2 tablespoons Fresh cilantro (finely chopped, for garnish)
OR finely chopped basil (for garnish)
1 or 2 Green onions (sliced into rounds, for garnish)
rice, quinoa, or naan bread (for serving, optional)

Step by Step Instructions
  1. Put the oil of choice, the onion into a skillet and saute over medium-high heat for 5 minutes. Add the garlic, ginger, and coriander and cook stirring for 1 minute.
  2. Add the chickpeas, coconut milk, shredded carrots, Thai curry paste, salt, and pepper to the skillet and stir everything together. Reduce the heat to medium and let the curry gently boil for 5 minutes. Add the kale, stir it in cover the skillet, and let cook for 1 or 2 minutes. Stir the curry again.
  3. Add the lime juice, brown sugar (if using), and additional seasoning if desired.
  4. Garnish as desired and serve with rice, quinoa, or naan bread if desired.