Chickpea Curry
A cozy and creamy chickpea curry that offers a rich flavor without heaviness, featuring kale and spices for a delightful weeknight meal.
Ingredients
Main ingredients
- 1 can chickpeas, drained and rinsed Look for low-sodium options for a healthier alternative.
- 2 cups kale, chopped Fresh curly kale works great, but you can also use lacinato kale or even spinach!
- 1 medium onion, chopped A yellow onion brings sweetness; feel free to experiment with shallots.
- 2 cloves garlic, minced More garlic means more flavor!
- 1 tablespoon ginger, grated Fresh ginger is recommended for a vibrant zing.
- 1 can coconut milk Full-fat coconut milk adds richness; light varieties reduce calories.
- 2 tablespoons curry powder Use a blend you love; garam masala is recommended.
- 1 tablespoon vegetable oil Canola or coconut oil also works beautifully.
- to taste salt and pepper Don’t skimp on seasoning!
- cooked rice, for serving Basmati or jasmine rice provides a lovely fragrant base.
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Toss in the minced garlic and grated ginger; cook for another minute.
- Sprinkle in the curry powder and let it bloom for 1-2 minutes, stirring constantly.
- Add the drained chickpeas and chopped kale, stirring well to combine.
- Pour in the coconut milk and bring to a gentle simmer.
- Cook for about 10-15 minutes, stirring occasionally, until the kale is wilted.
- Taste and add salt and pepper as needed.
- Layer cooked rice in bowls and ladle the chickpea curry over top.
Notes
Store leftovers in the fridge for up to 4 days. This curry develops more flavor the next day, making it great for meal prep.