2 tbl olive oil
2 garlic cloves, minced
½ brown onion, chopped
½ inch of ginger, chopped
1 cup mushrooms cut into pieces
salt and pepper
1½ tbl Cool Curry Spice Blend
1 can of chickpeas
1 cup plant milk
1 cup of vegetable stock
one handful of kale
1 tbl cornflour
To get started on the curry, heat some oil in a large pot or pan before adding in the garlic, onion, mushrooms, and ginger.
Season the fragrant ingredients with salt and pepper, occasionally stirring until the onion becomes translucent and the mushrooms turn a golden brown and have shrunk in size. Add the Cool Curry Spice Blend
Add the chickpeas and season them with salt and pepper as they cook. The goal here is to let them sizzle and fry in the spices until they start to get a little bit crispy, which should take approximately 10 minutes.
Pour in the milk with the stock and add some extra salt and pepper. Bring it to a simmer and cook it for 30 minutes, stirring occasionally, so that the whole dish thickens and the creaminess stews.
Mix cornflour with one tablespoon of water in a glass or jar until it becomes a smooth paste. Then mix it into the curry while it’s simmering.
Now it’s time to add the kale, which you want to cook until it is nice and soft. Season this with more salt and pepper. All you have to do now is serve it up with a good amount of rice and voila! A richly-flavored curry that is bound to please whoever you serve it to.