Büsum, Bargenstedt, Bangkok…

Ingredients for 4 servings:

• 300 g kale, fresh
• 1 small can of chickpeas, 400 g
• 2 tbsp, heaped Thai curry paste, green
• 1 medium-sized onion(s), diced
• 2 cloves garlic, finely chopped
• 6 tbsp neutral vegetable oil, e.g. sunflower or rapeseed oil
• 1 tsp sesame oil, roasted
• 1 spring onion(s), cut into fine rings
• 1 sprig(s) coriander leaves with stem, medium-finely chopped
• 1 organic lime(s), juice and zest
• 1 tsp brown sugar
• n. B. Salt and pepper from the mill
• n. B. olive oil and sesame oil for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

fried kale with green Thai curry and chickpeas, vegan

The most time-consuming part is preparing the kale. First, either cut out the thick leaf veins, or better yet, tear them out. Then shred the cabbage to the size of a €1 coin. Wash thoroughly in a sieve under running water. Bring a pot of salted water to a rolling boil. Add the shredded cabbage and continue to boil for 5-6 minutes. Then remove with a slotted spoon and refresh in a bowl of cold water. This preserves the rich, dark green color. Drain in a sieve, place on a kitchen towel, and pat dry. Remove the canning liquid from the chickpeas in a sieve under running water, and let drain. Heat a non-stick pan with the vegetable and sesame oil over 3/4 heat. Sauté the onion, garlic, sugar, curry paste, and lime juice until the onions are translucent and the paste has combined with the ingredients. Now add the kale and chickpeas, increase the heat to full, and cook everything for about 6 minutes, stirring frequently. Remove from the heat and season with salt and pepper, and perhaps a pinch of sugar to taste. Finally, fold in the lime zest. Serve on warmed plates and sprinkle with the spring onions and coriander. Drizzle a few drops of cold olive and sesame oil over the dish, if desired. This goes wonderfully with fried fish such as cod or salmon. While this makes the dish no longer vegan, it is at least still suitable for pescetarians.