Summary

Ingredients

• 300 g kale, fresher
• 1 small Can (s) chickpeas, 400 g
• 2 tablespoon, heaped Thai curry paste, green
• 1 medium onion (s), diced
• 2 cloves garlic, finely chopped
• 6 tablespoon vegetable oil, neutral, e.g., sunflower or rapeseed oil
• 1 teaspoon sesame oil, toasted
• 1 spring onion (s), cut into thin rings
• 1 sprig / s coriander green with a stem, finely chopped
• 1 lime (s) organic, juice and zest it
• 1 teaspoon sugar, brown
• Salt and pepper from the mill
• Olive oil and sesame oil for serving

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Instructions

1. The most time-consuming process here is the preparation of the kale. First either cut out the thick leaf veins, but it is better to tear them out. Then pluck the cabbage to a size of 1 € coins. Wash well in the sieve under running water.
2. Bring salted water to the boil in a saucepan. Add the plucked cabbage and continue to simmer for 5 - 6 minutes. Then remove with the slotted spoon and rinse in a bowl with water that is as cold as possible. As a result, the rich dark green color is wonderfully preserved. Then drain in a sieve and place on a kitchen towel and pat dry.
3. Remove the canned liquid from the chickpeas in the sieve under running water and allow to drain.
4. Bring a coated pan with the vegetable and sesame oil to 3/4 heat. Sweat the onion, garlic, sugar, curry paste and lime juice together until the onions are nice and translucent and the paste has combined with the ingredients.
5. Now add the kale and the chickpeas, raise the temperature to full heat and fry everything for about 6 minutes, swirling frequently.
6. Remove from the fire and season with salt and pepper from the mill and possibly a pinch of sugar to taste. Finally fold in the lime zest.
7. Arrange on preheated plates and sprinkle with the spring onions and coriander. Pour a few drops of cold olive and sesame oil over the dish to taste.
8. It goes well with fried fish such as cod or salmon. Then the dish is no longer vegan, but at least still suitable for pescetarians.