Chickpea & kale curry
Savor the flavors of this hearty Chickpea & Kale Curry. Made with tender chickpeas, vibrant kale, aromatic spices, and creamy coconut milk, this easy-to-follow recipe is perfect for a nutritious and delicious meal. Ready in under an hour, it's a delightful blend of textures and tastes.
- 01 Mar 2025
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 13 Ingredients
This Chickpea & Kale Curry is a delightful blend of hearty and wholesome ingredients, providing a nutrient-dense meal packed with flavor. Combining chickpeas, kale, and aromatic spices, this curry is both satisfying and simple to prepare, making it an excellent choice for a healthy weeknight dinner.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves and ginger root.
- Drain and rinse the chickpeas.
- Chop the kale leaves, discarding thick stems.
- In a large skillet or pot, heat the olive oil over medium heat.
- Add the chopped onion and a dash of salt to the skillet. Sauté for about 5-7 minutes or until the onion becomes soft and translucent.
- Stir in the minced garlic and ginger root, and cook for another 1-2 minutes until fragrant.
- Sprinkle in the curry powder and crushed red pepper. Stir well to combine and cook for another 1-2 minutes, allowing the spices to toast slightly.
- Add the drained chickpeas to the skillet and stir to coat them with the spices.
- Pour in the chicken broth and stir. Bring the mixture to a simmer.
- Once the mixture is simmering, add the coconut milk. Stir well to combine.
- Bring the mixture back to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.
- Stir in the chopped kale, ensuring it is mixed well into the curry.
- Cook for an additional 5-7 minutes until the kale is wilted and tender.
- Season with a dash of black pepper and add the lemon juice. Stir well to combine.
- Taste and adjust seasoning if necessary, adding more salt or lemon juice to preference.
- Ladle the chickpea and kale curry into bowls and serve hot. This curry pairs well with rice, naan, or over a bed of quinoa.
Tips:
- Ensure that you thoroughly rinse and drain the chickpeas to remove any excess sodium, especially if using canned chickpeas.
- You can adjust the spiciness by adding more or less red pepper flakes based on your preference.
- For a vegan version, make sure to use vegetable broth instead of chicken soup.
- Massaging the kale before adding it to the curry can help soften its texture and make it more palatable.
- If you prefer a thicker curry, let it simmer longer to reduce the liquid, or add a teaspoon of cornstarch mixed with a little water to thicken it.
This Chickpea & Kale Curry is not only easy to make but also loaded with nutrients and flavors that will leave you feeling nourished and satisfied. It's perfect for meal prepping or enjoying right away. Serve it with rice or your favorite naan bread for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 190kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 6g | 15% |
| Sugar 4.97g | 5% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 33% |
| Cholesterol 1.20mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 27mg | 5% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.42mg | 9% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 0.63mg | 4% |
| Vitamin K 90ug | 75% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.10mg | 19% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 390mg | 11% |
| Selenium, Se 5ug | 10% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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