Kale and chickpea curry with Morels

Kale and Chickpea curry with morel mushrooms

I've adapted this recipe from Sarah Raven's In Season cookbook, in response to catching the morel mushroom hunting bug in Michigan this spring. Make this curry in the spring if you have a handful of mushrooms.

Ingredients

1 large onion, finely chopped (I suspect wild leeks might also work well -- you're likely to find them during morel season in Michigan)
3 garlic cloves, finely chopped
vegetable oil (I like sunflower)
1 heaping teaspoon curry powder
2 tablespoons (or more) grated giner
salt and pepper, to taste
4 cups cooked chickpeas
13.6 oz can coconut milk
1/2 pound (or so), coarsely chopped morel mushrooms
juice of 1 lime
2 6-inch (or so) lemongrass stalks
1 bunch kale, stems removed & coarsely chopped
2 tablespoons soy sauce
2 tablespoons Thai fish sauce

Directions

1. Fry onion and garlic gently in the oil until they soften. Add curry, ginger, salt, and pepper.

2. Next, add chickpeas, coconut milk, morels, lime juice and lemongrass. Simmer for 30 minutes.

3. Steam kale for 5 minutes, then add to chickpea mixture. Add soy and fish sauces.

4. Garnish with cilantro and serve warm over basmati rice.

Heavenly!