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.
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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.
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.
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.
Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
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.
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!
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.
Yes—the recipe calls for canned chickpeas (drained). If using dried, cook and cool them first, then use the same amount by volume.
Yes. It uses coconut milk, olive oil, and no animal products.
Yes. Spinach, chard, or collard greens work well. Spinach wilts faster; add it in the last 2 minutes.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding water if it's too thick.
Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on low heat.
