Chick Peas and Kale in Tamarind Tomato Sauce is a very satisfying and filling gluten-free vegan meal, perfect for when you have friends around – for a gluten free vegan curry night. It has a little heat to it (which you can tailor to your taste) but it is also light and fresh. I love it with Basics – Perfect Plain Rice and gluten free chapatis or poppadoms.

Allergy Information

Chick Peas and Kale in Tamarind Tomato Sauce is gluten-free and vegan as well as… celery free*, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.

*For celery free, leave out the celery.

Top Tips

Tamarind adds a delightfully sour and tangy flavour to dishes. You can add as little or as much cayenne pepper or mild chilli powder – this is really for adding a depth of flavour. I have also made this with Korean chilli powder (gochugaru) and this works brilliantly. Little heat but a real undercurrent of sweet, chilli flavour.

Chickpeas are one of my store cupboard essentials. I eat beans or peas pretty much everyday, in one form or another. I adore them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Chick Peas and Kale in Tamarind Tomato Sauce

Difficulty easy
Serves 4-6
Preparation time 10 minutes
Cooking time 35 minutes

Ingredients

1 tablespoon vegetable oil
1 teaspoon nigella seeds (look for these in supermarkets)
1.5 teaspoon fennel seeds
1 stick celery – finely diced (leave out for celery free)
1 medium carrot – finely diced
400 grams passata
3 green/ red chillies – finely diced
2 teaspoons light brown sugar
1 teaspoon cayenne pepper or mild chilli powder
1 teaspoon turmeric
400 gram tin chickpeas
1 tablespoon tamarind concentrate
Small bunch fresh coriander
100 grams kale leaves
2 tablespoons unsweetened vegan yogurt

Method

1. Heat the oil in a large saucepan. Add the nigella and fennel seeds and fry gently for approximately ten seconds. Add the carrot and celery and cook gently for approximately ten minutes.
2. Remove the kale from the stalks and roughly chop. Add the passata, kale, chillies, sugar, cayenne pepper (or chilli powder), turmeric and chickpeas to the pan, mix well and put the lid on the pan
3. Bring to the boil, lower the heat and simmer gently with the lid ajar for 25-30 minutes. Finely chop the coriander stalks and add to the pan. Cook for a further two minutes
4. Stir in the tamarind and finely chopped coriander leaves and cook for a further 30 seconds. Serve with unsweetened vegan yogurt, plain rice and poppadoms or gluten-free, vegan chapatis.