Chickpea Curry

Name: Easy Chickpea Curry With Kale
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ Tbsp curry powder; 1 tsp cumin; 1 yellow onion (diced); 2 garlic cloves (minced); 1 tsp fresh ginger (grated); 2 Tbsp olive oil; 2 15 oz. cans chickpeas (drained); 8 oz. can tomato sauce ($0.48**); 13.5 oz. can coconut milk (full-fat); 4 oz. kale (chopped. (about 3 cups) $0.62***)

This easy chickpea curry combines protein-rich chickpeas and nutrient-dense kale in a creamy coconut-tomato sauce spiced with curry powder and cumin. It's a budget-friendly, naturally vegan weeknight dinner ready in under 30 minutes.

🌍Indian 🥗Vegan 🏷️Chickpea Curry 🏷️Vegan curry

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Budget Bytes · by Beth Moncel

Ingredients

1½ Tbsp curry powder
1 tsp cumin
1 yellow onion (diced)
2 garlic cloves (minced)
1 tsp fresh ginger (grated)
2 Tbsp olive oil
2 15 oz. cans chickpeas (drained)
8 oz. can tomato sauce ($0.48**)
13.5 oz. can coconut milk (full-fat)
4 oz. kale (chopped. (about 3 cups) $0.62***)

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.
2
Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.
3
Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.
4
Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
5
Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
6
Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

Was this recipe helpful?

Tips & Notes

Pro tips

Toast the curry powder and cumin briefly in olive oil before adding the onion to deepen their flavor.
Don't skimp on full-fat coconut milk—it creates the creamy sauce base that makes this curry satisfying.
Add kale in the final 3–5 minutes of cooking to keep it tender-crisp and preserve its nutrients.
Taste and adjust seasoning at the end; add more curry powder for depth or a pinch of salt if needed.

Substitutions

Curry powder → garam masala + turmeric (1 tsp garam masala + ½ tsp turmeric for milder, more aromatic flavor)
Coconut milk → cashew cream or oat milk mixed with a touch of almond butter (less rich but still creamy)
Kale → spinach or collard greens (spinach wilts faster; add in the last 2 minutes)
Tomato sauce → crushed tomatoes or tomato paste thinned with water (paste adds concentrated umami)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. Reheat gently on the stovetop, thinning with water if needed.