Indian-Inspired Potatoes, Kale, and Chickpeas

So creative titles apparently aren't my strong suit...

This is a makeshift recipe with things we had in the house added to our fresh share of CSA veggies, which this week included: lettuce, kale, green beans, hot peppers, sweet peppers, potatoes, zucchini, summer squash, basil, and tomatoes.

We whipped this up for dinner and served it with some basmati rice. I think it would be even better with coconut milk in place of the cream, a more flavorful curry powder, and some fresh ginger thrown in the mix.

Yield: About 3 servings, with 1 scant cup uncooked basmati rice
Ingredients:
2 T. peanut oil
1 lb. potatoes, sliced thinly in bite-sized pieces
1/2 cup diced onion
3 cloves garlic, minced
1 t. kosher salt
freshly ground pepper
1 small bunch kale, tough stems removed and sliced
1 can garbanzo beans, rinsed and drained
2 T. curry powder
1 t. garam masala
1/4 c. heavy cream
1/2 c. water

Procedure:
1. Heat peanut oil in large skillet. Fry potatoes and onion in oil until they are almost soft. Add the garlic, salt, and pepper.

2. Add the kale and the garbanzo beans and cook for 3-4 more minutes.

3. Add the curry powder and garam masala, mix thoroughly, and cook for a minute or so. Then add the cream and the water, thoroughly mix, and cook over medium heat until mixture is thickened to taste and the potatoes and kale are tender to your preference. Before serving, taste for salt and add some if necessary. I garnished with fresh basil because it smelled so good in the car on the way home.