Description
A flavorful and creamy Coconut Curry Chickpeas recipe that combines tender chickpeas simmered in a rich coconut milk and tomato sauce, infused with aromatic spices, garlic, ginger, and fresh kale. Perfect for a comforting, vegetarian meal ready in just 35 minutes.
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
Instructions
- 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.
- 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 and release their aromas.
- 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 well.
- Simmer: Turn the heat up to medium-high to bring the sauce to a simmer. Once simmering, reduce the heat back to medium-low and allow the curry to simmer gently for 15 minutes, stirring occasionally to prevent sticking and help flavors meld.
- Add Kale: Stir the chopped kale into the curry sauce. Continue cooking and stirring until the kale has wilted to your desired tenderness, about 5 minutes more.
- Season and Serve: Taste the curry and season with salt to your preference (about ½ teaspoon). Serve the coconut curry chickpeas hot, ideally with rice or bread for dipping.
Notes
- Use full-fat coconut milk for a richer and creamier curry; light coconut milk will result in a thinner sauce.
- Adjust the amount of curry powder for more or less heat and spice.
- To make the dish vegan, ensure your bread or sides are vegan-friendly.
- The kale can be substituted with spinach or other leafy greens if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
