Curried Chickpeas Kale
Packed with bold flavors and wholesome ingredients, this Curried Chickpeas Kale recipe is a nourishing plant-based dish that’s perfect for weeknight dinners or meal prep. A fragrant blend of earthy cumin, coriander, turmeric, and mild curry powder infuses creamy coconut milk and tender chickpeas, creating a luscious, spiced base. Fresh kale adds a vibrant, nutrient-rich touch, while a hint of ginger and garlic elevates the aroma. Ready in just 35 minutes, this vegan curry is easy to prepare and pairs beautifully with rice or warm naan for a satisfying, gluten-free meal. Garnished with fresh cilantro and brightened with a squeeze of lime, it’s a one-pan wonder brimming with comforting warmth and delicious complexity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon mild curry powder
- 0.5 teaspoon crushed red pepper flakes
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 1 13.5-ounce can coconut milk
- 0.5 cup vegetable broth
- 4 cups, chopped kale
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
- 2 cups (optional, for serving) cooked rice or naan
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, curry powder, and crushed red pepper flakes. Stir well to coat the onions in the spices, cooking for 1-2 minutes.
Add the chickpeas to the skillet, stirring to coat them evenly with the spice mixture.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the chopped kale to the skillet, stirring it into the curry. Cover the skillet with a lid and let the kale wilt for about 5 minutes.
Remove the lid and season with salt and black pepper to taste. Let the curry simmer uncovered for another 5-10 minutes, or until the sauce thickens to your desired consistency.
Remove the skillet from heat and garnish the dish with freshly chopped cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor. Optionally, pair the curry with cooked rice or warm naan for a complete meal.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
