Coconut Chickpea Curry

Rich and creamy chickpea curry with a coconut base, served in a bowl

Creamy and comforting, Coconut Curry Chickpeas combines chickpeas, kale, and spices in a rich coconut sauce. This quick, hearty dish is perfect for a busy weeknight dinner and ready in under 35 minutes. Serve with rice or bread for a complete meal.

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Servings

Ingredients

1 yellow onion finely diced
2 cloves garlic finely minced
1 teaspoon freshly grated ginger
2 tablespoons olive oil
1.5 tablespoons curry powder
1 teaspoon ground cumin
2 15-ounce cans chickpeas, drained and rinsed
1 8-ounce can tomato sauce
1 13.5-ounce can full-fat coconut milk
4 ounces fresh kale chopped

Equipment

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Large, deep skillet or sauté pan

Instructions

Sauté the Aromatics

Begin by heating olive oil in a large, deep skillet over medium-low heat. Once the oil is warm, add the diced onion, minced garlic, and freshly grated ginger. Sauté, stirring occasionally, until the onion turns soft and translucent, about five minutes.

Add the Spices

Sprinkle in the curry powder and ground cumin, stirring to coat the onions fully. Let the spices toast for about a minute, releasing their fragrance and adding depth to the dish.

Add the Chickpeas, Tomato Sauce, and Coconut Milk

After draining and rinsing the chickpeas, add them to the skillet along with the tomato sauce and coconut milk. Stir until everything is well-mixed. Increase the heat to medium-high, allowing the mixture to come to a gentle simmer.

Simmer the Curry

Once the curry begins to simmer, lower the heat to medium-low and let it cook for 15 minutes, stirring occasionally. This step helps meld the flavors and slightly thickens the sauce.

Incorporate the Kale and Season

Stir in the chopped kale, cooking until it wilts and reaches your preferred tenderness, typically about five minutes. Taste and season with salt as needed, approximately ½ teaspoon, or to taste.

Serve and Enjoy

Serve this flavorful Coconut Curry Chickpeas dish hot, with a side of rice or warm bread to soak up the creamy sauce.

Notes

To ensure this coconut chickpea curry recipe is gluten-free, verify that the curry powder and cumin used are labeled gluten-free, as some spice blends may contain gluten as an anti-caking agent.

Nutrition

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