Chickpea Curry
A warm and comforting Chickpea Curry with a creamy coconut sauce, aromatic spices, and nutritious kale, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Choose a high-quality can for the best flavor.
- 2 cups kale, chopped Substitute with spinach if desired.
- 1 can coconut milk Full-fat coconut milk for creaminess.
- 1 tablespoon curry powder Use a quality curry powder for best flavor.
- 1 medium onion, diced Sweet onions work wonderfully here.
- 2 cloves garlic, minced Fresh garlic is key for aromatic base.
- 1 tablespoon olive oil Extra virgin olive oil for flavor.
- to taste salt and pepper
Instructions
Preparation
- Bring your coconut milk to room temperature for easier blending.
- Dice your onion and garlic in advance for a smoother cooking process.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the diced onion, and sauté for about 3-4 minutes until it turns translucent.
- Add the minced garlic and curry powder, cooking for an additional minute while stirring often to prevent burning.
- Stir in the drained chickpeas and chopped kale along with the creamy coconut milk.
- Season with salt and pepper to taste. Bring to a gentle simmer and cook for about 10-15 minutes until the kale is wilted and everything is heated through.
- Serve the Chickpea Curry warm over rice or with naan.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Freeze in individual portions for up to 2 months.