Keep Calm and Curry On 🍛

So that macaron trial meant three, count ’em, three cans of chickpeas to use up while I whipped their brine into a fluffy Italian meringue. In the days that followed a big Ziploc of those beige beauties called to me seductively when I opened the fridge. I also needed a hearty and veg-packed meal so I wouldn’t fall into the clutches of my drug dealer: Grub Hub. Chickpea curry, of course! Heavily spiced. After I re-alphabetized my spices, I needed a dish that celebrated them!

It started out like all good things start out: with love, onion, ginger and garlic.

Coconut milk—full fat. (Say like Colonel Nathan Jessup: “Is there another kind?”)

Kale, you go wherever I put you and you be happy about it. Now get in that curry!

A very easy recipe.

Add a side of millet, some pickled black radish, a bit of cilantro, a douse of Udi’s Oils… and we are done with lunch.