Chickpea Coconut Curry

What You Get

Chickpeas (garbanzo beans)

Kerala coconut simmer sauce (see note above)

Coconut milk

Kale

Mint

Flatbread

Yogurt

What You'll Need

Garlic (optional)

Butter or coconut oil

Salt

Step 1

Rinse and drain the chickpeas. In a pot, combine the chickpeas, simmer sauce, and coconut milk. Bring to a simmer and cook, stirring occasionally, until the chickpeas are soft and creamy, about 20 minutes.

Step 2

Meanwhile, preheat the oven to 350°F. Rinse and chop the kale, removing any tough stems. Slice 3 cloves of garlic, if using. Pick a handful mint, toss the stems, and tear the leaves.

Step 3

Remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter, scatter with the garlic, and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until the garlic is lightly toasted and the bread is soft and warm, 8 to 10 minutes. Cut into triangles or strips and keep warm.

Step 4

When the curry is ready, add the kale leaves and cook until tender and soft, 5 minutes longer. Add a splash of water, if necessary, if the curry gets too thick. Season to taste with salt.

Step 5

Ladle the curry into bowls, add a dollop of yogurt, and scatter with the torn mint. Serve warm, with the garlicky flatbread for dipping.