Weather: 39 degrees (why is it raining at the end of December in Alaska?)
What I’m listening to: the whir of a fan
This recipe was inspired by the leftover kale I had on hand from last week’s breakfast frittata with potatoes and bacon. The bunch of kale I had purchased was so large that the woman from whom I bought it mistook it for two bunches in the bag rather than just one. We laughed together over the massive amount of kale I was going to have to use. I considered soups, like hearty lentil with chorizo and kale. I momentarily pondered nutrient-rich green kale smoothies to cleanse from the rich holiday fare. But ultimately I gave in to a persistent craving for a spicy, soul-warming curry.
After all of the holiday cooking and baking, I was eager to ditch the leftovers and make something quick and flavorful with ingredients I had on hand. Because, after all of the long lines and the holiday hustle and bustle, the last thing I wanted to do was make another trip to the store. I pulled a can of coconut milk and garbanzo beans out of the pantry, inspiration struck, and a satisfying new recipe was born – Chickpea Curry with Kale.