Kale and Chickpea Curry I Debbie Wongs Wok and Gong

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=-E3wBf7zVjM

Cleaning out your fridge? My fav way to use up leftover veggies is CURRY. Add basmati rice and some fragrant spices and you're doing a yummy dance! For an ingredient list and more Wok and Gong, SEE LINKS BELOW: • SUBSCRIBE / dramdeb • INSTAGRAM / wokandgong • LIKE ON FB https://www.facebook.com/DebbieWongsW... • BLOG http://debbiewongswokandgong.wordpres... • Ingredients • CURRY PASTE: • 1 tsp cumin seeds • 1tsp garum masala • 1/2 tsp asofoetida • 1 red chili • 1/2 each of coriander seed and cayenne • 1/4 cup cilantro stalks (roughly cut) • pinch salt • 1 tbsp lemon juice (I used more in the episode, but found the result a little too tangy) • 2 tbsp oil • SAUCE: • 1 onion, chopped • 3 cloves garlic, minced • 2 medium tomatoes, chopped • 1 tbsp tomato paste • 1/4 cup stock or water • curry paste (see recipe above) • 1 can (460ml) chickpeas • salt • 1/2 bunch of kale (stalks removed, torn into bite-size pieces) • extra stock or water to adjust thickness • extra coconut milk if too tangy

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