Winter at the Cortijo: Vegan food for the olive harvest
At certain times of the year when there’s not much growing except kale and cabbage, it’s good to have some different recipes for what to do with kale.
For a good part of the year, we have volunteers coming to stay with us to help us with the farm and most of them come through Workaway. Our first ever workawayer was Tiffany from New Zealand. This recipe for a vegan kale and chickpea curry popped up on her Facebook feed the other day – I think it was posted by her mum.
The original recipe is taken from the Cooking Light website with a few modifications: as I was cooking for 6 people, and we’ve got masses of kale, I used a large bowl of chopped kale (almost an entire colander), more chickpeas and different spices.
Vegan Kale and Chickpea Curry
- 1 large bowl of chopped kale
- 1 large onion, roughly chopped
- 1 large red pepper, roughly chopped
- 2 x 400g jars cooked chickpeas
- 1 can coconut milk
- 3 heaped tablespoon smooth peanut butter
- 3 cloves garlic, finely chopped
- 2 teaspoons curry powder
- 1/2 teaspoon chill powder
- 1 teaspoon ground coriander
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamon
- 1 teaspoon ground cumin
- 1 lemon, juiced
- salt and pepper
- Heat some extra virgin olive oil in a large frying pan and fry the onions until soft.
- Add the red pepper and continue to fry for a further couple of minutes before adding the garlic and ginger.
- Sprinkle over the spices and heat for another 30 seconds or so.
- Add in the kale and mix well.
- Cover the pan and let the kale wilt down.
- Stir in the peanut butter.
- Add the chickpeas and coconut milk and heat to a gentle simmer.
- Cover and leave for about 15 minutes.
- Squeeze over the lemon juice.
- Serve with brown basmati rice.
Cortijo de la Plata https://cortijoblog.com/
juice of 2 lemons
2 tablespoons Dijon mustard
2 spring onions, finely chopped
2 garlic cloves,crushed
salt and pepper
kale, destemmed and finely sliced
broccoli, cut into small pieces
100ml extra-virgin olive oil
handful almonds, rouglhly chopped
handful Parmesan cheese, finly grated
Blend together the lemon juice, mustard, onion and garlic. Slowly blend in the olive oil. Season with dressing to taste with salt and pepper.
Heat a little olive oil in a frying pan and gently toast the almonds. Remove from the heat and sprinkle with salt.
Combine the kale, broccoli, almonds and cheese in a large bowl. Pour over the dressing and toss well. Check seasoning and serve.
Lentil kale stew
By cooking the green lentils beforehand, this recipe for lentil kale stew is quick and easy to prepare and very nutritious.
The advantage of cooking with lentils is that they do not need to be soaked previously. Green lentils keep their shape well when cooked and have an earthy flavour. In terms of their nutritional value, lentils are high in potassium, zinc, magnesium, vitamin B6, folate, fibre and iron. Kale meanwhile has high levels of vitamin B6, fibre, calcium, potassium, vitamin E, vitamin B2, iron, magnesium, vitamin B1, folate and niacin. So they make an ideal combination.
200g green lentils, cook and save some of the cooking liquid
1 small can tomato purée
1 onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
couple of handfuls kale, coarsely chopped
Fry the onion in a deep frying pan with some olive oil. Add the celery and carrot and continue cooking. Season with salt and pepper and add some vegetable stock, tomato purée and the lentil cooking liquid. Add the lentils and the kale. Cover and cook for another 5 minutes or so.
Serve with some fried eggs.