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Coconut Curry Chickpeas Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Vegetarian
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Vegan

Description

This Coconut Curry Chickpeas recipe is a flavorful and easy vegetarian dish that’s perfect for a quick weeknight meal. It features chickpeas simmered in a creamy coconut curry sauce with kale and aromatic spices.

Ingredients

Units Scale
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 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

Instructions

  1. Sauté Aromatics: Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  2. Toast Spices: Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  3. Add Chickpeas and Sauce: Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  4. Simmer: 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.
  5. Add Kale: Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (about 5 minutes more).
  6. Season and Serve: Finally, taste the curry and add salt to taste (about ½ teaspoon). Serve hot with rice or bread for dipping!

Notes

  • Spice Level: Adjust the amount of curry powder to your preferred spice level.
  • Coconut Milk: Use full-fat coconut milk for a richer and creamier sauce.
  • Kale: You can substitute kale with other leafy greens, such as spinach or collard greens.
  • Serving Suggestions: This curry is delicious served with rice, naan bread, or quinoa.
  • Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 400kcal
  • Sugar: 8g
  • Sodium: 400mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Protein: 15g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/coconut-curry-chickpeas-recipe/