Description
A hearty and flavorful Coconut Curry Chickpeas recipe that combines tender chickpeas, fresh kale, and a rich coconut milk curry sauce. This vegan and gluten-free dish is perfect for a comforting weeknight dinner, simmered on the stovetop to develop deep, aromatic flavors with warming spices and fresh ingredients.
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 fresh 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 become soft and translucent.
- Toast Spices: Add the curry powder and ground cumin to the skillet with the aromatics. Stir continuously and cook for approximately one minute to toast the spices, releasing their aroma and flavor.
- Add Chickpeas and Sauce: Drain the chickpeas thoroughly. Add the chickpeas 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 curry sauce to a gentle simmer. Once simmering, reduce the heat back to medium-low and maintain a simmer for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Add Kale: Stir in the chopped kale into the curry sauce. Continue cooking and stirring for about 5 minutes until the kale has wilted to your desired tenderness.
- Season and Serve: Taste the curry and add salt to suit your preference, about ½ teaspoon. Serve the hot coconut curry chickpeas with your choice of rice or bread for a fulfilling meal.
Notes
- This dish is vegan and naturally gluten-free.
- For added heat, consider adding a pinch of cayenne pepper or fresh chili.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.
- Full-fat coconut milk adds richness, but light coconut milk can be used for a lower-fat option, though the sauce may be less creamy.
- Optional garnish: fresh cilantro or a squeeze of lime for extra freshness.
