Description
This Coconut Curry Chickpeas recipe is a flavorful and comforting dish that combines tender chickpeas with a rich coconut milk and tomato sauce, infused with aromatic spices and fresh kale. Perfect for a quick vegetarian weeknight meal, it offers creamy textures and vibrant flavors that pair beautifully with rice or bread.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 oz chopped kale (about 3 cups)
Spices and Oils
- 2 tablespoons olive oil
- 1 ½ tablespoons curry powder
- 1 teaspoon ground cumin
- Salt to taste (about ½ teaspoon)
Proteins and Liquids
- 2 (15 oz) cans chickpeas, drained
- 1 (8 oz) can tomato sauce
- 1 (13.5 oz) can full-fat coconut milk
Instructions
- Sauté Aromatics: Dice the onion, mince the garlic, and grate the ginger. In a large deep skillet, heat 2 tablespoons of olive oil over medium-low heat. Add the onion, garlic, and ginger, then sauté for about 5 minutes until the onions are soft and translucent.
- Toast Spices: Add 1 ½ tablespoons of curry powder and 1 teaspoon of ground cumin to the skillet. Stir constantly and cook for about 1 minute to toast the spices and release their flavors.
- Add Chickpeas and Sauce: Drain the chickpeas thoroughly and add them to the skillet along with 1 can of tomato sauce and 1 can of full-fat coconut milk. Stir well to combine all ingredients evenly.
- Simmer: Increase the heat to medium-high to bring the curry sauce to a simmer. Once simmering, reduce the heat back to medium-low and let it simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Add Kale: Add the chopped kale to the skillet and stir it into the sauce. Continue cooking and stirring for about 5 minutes, or until the kale is wilted to your preferred tenderness.
- Season and Serve: Taste the curry and season with salt to your preference, approximately ½ teaspoon. Serve the coconut curry chickpeas hot with rice or bread for dipping, enjoying a hearty and flavorful meal.
Notes
- For extra heat, add a pinch of cayenne pepper or chopped fresh chili when toasting the spices.
- You can substitute kale with spinach or Swiss chard if desired.
- Drain chickpeas thoroughly to avoid excess liquid in the curry.
- Serve with basmati rice or warm naan bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
