Description
This Coconut Curry Chickpeas recipe is a flavorful, comforting dish featuring tender chickpeas simmered in a rich and creamy coconut curry sauce with a hint of tomato and fresh kale. It’s a quick and easy one-pot meal perfect for a nutritious weeknight dinner, combining aromatic spices and creamy coconut milk for an irresistible taste.
Ingredients
Scale
Produce
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 oz chopped kale (about 3 cups)
Pantry
- 2 tablespoons olive oil
- 1 ½ 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
- Salt, to taste
Instructions
- Sauté Aromatics: Dice the onion, mince the garlic, and grate the ginger. Heat olive oil in a large deep skillet over medium-low heat. Add the onion, garlic, and ginger, and sauté for about five minutes until the onions are soft and translucent.
- Toast Spices: Add the curry powder and ground cumin to the skillet. Stir and cook for about one minute to toast the spices and release their flavors.
- Add Chickpeas and Sauce: Drain the chickpeas well, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything together to combine the ingredients evenly.
- Simmer: Increase the heat to medium-high to bring the sauce to a gentle simmer. Once simmering, reduce the heat back to medium-low and allow the curry to continue simmering uncovered for 15 minutes, stirring occasionally to prevent sticking.
- Add Kale: Stir in the chopped kale, cooking and stirring until it wilts to your preferred tenderness, approximately 5 minutes more.
- Season and Serve: Taste the curry and add salt to your preference (about ½ teaspoon). Serve the coconut curry chickpeas hot alongside steamed rice or with warm bread for dipping.
Notes
- You can adjust spice levels by adding red chili flakes or cayenne pepper if you like it spicier.
- Substitute kale with spinach or other leafy greens if preferred.
- Use light coconut milk for a lower fat version, though the curry may be less rich.
- Serve with basmati rice, naan, or crusty bread for a complete meal.
- This dish stores well in the refrigerator for up to 3 days and also freezes nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
