Chickpea and Kale Curry with Fresh Turmeric and Ginger

Looking for a way to use fresh turmeric? Try this easy weeknight vegan curry, inspired by a recipe by Meera Soda. The turmeric — peeled and grated and combined with ginger and garlic — gives it wonderful vividness. We added a nice dose of black pepper, which besides exciting our palates, also optimizes the bioavailability of the curcumin in the turmeric. Be careful; turmeric root stains fingers, cutting boards and clothes. Consider using protective gloves, and lay a sheet of kitchen parchment on your work surface for easy cleanup.

This dish is best made with freshly ground cumin and coriander. We love to pair it with brown rice, or roasted sweet potatoes.

Serves 4.

Ingredients

1 1/2 ounces / 42 grams turmeric root

3/4 ounce / 20 grams ginger root

3 large garlic cloves, peeled and grated