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 gray 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.

Chickpea Curry and Walnuts

Yield 2 servings. Recipe by Linda Gassenheimer.

Olive oil spray

1 cup sliced onion

4 chopped garli

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