Description
This Coconut Curry Chickpeas recipe is a rich and hearty vegetarian dish combining the creaminess of coconut milk with the warmth of curry spices. It’s a comforting, nutritious meal perfect for a quick weeknight dinner or meal prepping, featuring tender chickpeas and vibrant kale simmered in a flavorful tomato and coconut sauce.
Ingredients
Scale
Aromatics
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons olive oil
Spices
- 1 ½ tablespoons curry powder
- 1 teaspoon ground cumin
Main Ingredients
- 2 (15 oz) cans chickpeas, drained
- 1 (8 oz) can tomato sauce
- 1 (13.5 oz) can full-fat coconut milk
- 4 oz chopped kale (about 3 cups)
- Salt to taste (about ½ teaspoon)
Instructions
- Sauté Aromatics: Dice the onion, mince the garlic, and grate the ginger. In a large deep skillet, heat the olive oil over medium-low heat. Add the onion, garlic, and ginger, sautéing for about five minutes until the onions become soft and translucent.
- Toast Spices: Add the curry powder and ground cumin to the skillet. Stir continuously and cook for about one minute to toast the spices and enhance their aromatic flavors.
- Add Chickpeas and Sauce: Drain the chickpeas, then add them to the skillet along with the tomato sauce and full-fat coconut milk. Stir well to combine all ingredients evenly.
- Simmer: Increase the heat to medium-high to bring the mixture to a simmer. Once simmering, reduce the heat back to medium-low and let the curry cook for 15 minutes, stirring occasionally to prevent sticking and encourage flavor melding.
- Add Kale: Incorporate the chopped kale into the skillet. Stir it into the sauce and continue cooking for approximately five minutes until the kale has wilted to your desired tenderness.
- Season and Serve: Taste the curry and add salt accordingly, approximately ½ teaspoon. Serve the hot coconut curry chickpeas over rice or with bread for dipping, enjoying the deliciously creamy and spiced meal.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- Adjust curry powder amount to your spice tolerance; adding more will enhance heat and flavor.
- For a thinner sauce, add a little vegetable broth or water during simmering.
- This curry pairs well with basmati rice, naan bread, or quinoa for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
