Quick and Easy Chickpea Curry with Kale

This Easy Chickpea Curry with Kale comes together quickly and is made using mostly pantry ingredients that you may already have on hand. Enjoy this nourishing meal for a weeknight dinner, or prep it ahead of time for easy weekday lunches. Serve with your favorite grain and veggies for a filling meal that’s packed with plant-based protein.

The holiday season can be super busy, and I’ve had little motivation to cook lately. This Easy Chickpea Curry with Kale comes together quickly and always makes me feel good. You need just a few simple ingredients to make this flavorful and hearty vegan dinner that can also double as a pre-made lunch to enjoy throughout the week. Serve with rice and veggies for a complete meal that you can feel good about.

Why You’ll Love This Easy Chickpea Curry!

• Easy To Make – Curry may sound like an intimidating meal to cook, but this recipe is made using yellow curry powder, garlic, ginger, and coconut milk. There’s nothing hard about it!
• Full Of Flavor – I love cooking with yellow curry powder because it adds so much flavor without needing tons of other spices. There’s something so delicious about it; the coconut milk especially compliments the flavors in this recipe.
• Minimal Ingredients – This hearty meal requires only chickpeas, rice, and a few other ingredients. I love this recipe because it can be made with mostly pantry ingredients you may already have!

Quick And Easy Chickpea Curry With Kale Recipe Ingredients

• Onion, Garlic, and Ginger – Onion, garlic, and ginger act as the aromatics of this recipe. I usually use a yellow onion, but white or red will also work. To get the most bang for your buck in terms of flavor, I recommend using fresh garlic and ginger for this recipe.  
• Yellow Curry Powder – Yellow curry powder is flavorful and adds a beautiful yellow color to your sauce. Some curry powders are spicier than others, so it’s important to use one you’re familiar with. I like to use McCormick’s brand of yellow curry powder because I love the flavor, and the spice level is mild. You should be able to find it at most grocery stores.
• Coconut Milk – I use one can of unsweetened coconut milk. You want to use the canned coconut milk that you can find in the Asian food aisle, not the kind in a carton that can be found in the milk section. I used full fat for this recipe, but you can also use lite coconut milk.
• Chickpeas – I like using chickpeas for this curry recipe because they’re mild in flavor, super hearty and filling, and a great source of plant-based protein. I use canned chickpeas to make this recipe super easy, but you can cook your own if you prefer.
• Canned Tomatoes – Tomatoes are a traditional ingredient in most curry recipes. I use one can of fire-roasted, diced tomatoes and it works great. Tomatoes add some nice acidity to a recipe using rich coconut milk. Fresh diced tomatoes can also be used.
• Kale – I used curly kale, but dino kale would work well, too. I added about 3 cups of chopped kale, but you can add as much as you like.
• Rice – I like to serve my chickpea curry in a bowl with some white rice. You can use whatever grain you prefer.
• Optional Toppings – I like to top my chickpea curry with fresh cilantro, crunchy cashews, and a squeeze of fresh lime juice.

How To Make Coconut Curry with Chickpeas

1. Heat a large skillet over medium heat and add the olive oil and onion. Let onion cook for a couple minutes, until softened. Next, add the garlic and ginger and cook another 1-2 minutes.
2. Add the curry powder and garam masala to the pan, mix together, and cook for 30 seconds or so. Next, add in the chickpeas and can of tomatoes (you can drain some juice out or leave it in). I like to cook this mixture together for just a couple of minutes and then add the can of coconut milk. Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally. You want the mixture to thicken up a bit while the flavors develop.
3. Add in the kale, mix together, and let cook for just a minute or two, until wilted.
4. Once finished cooking, remove from the heat and add a squeeze of fresh lime juice and a small handful of chopped cilantro.  Serve the curry with your favorite grain and veggies, and enjoy!

Why Your Body Will Love This Meal

This Chickpea Curry is a hearty vegan meal that is packed with tons of vitamins, minerals, and nutrients.

• Chickpeas are a great source of plant-based protein, as well as fiber and healthy fats. They have the ability to fill you up and keep your body satiated for longer. Chick peas are also an affordable food that is very versatile, and you can use them in many different kinds of recipes.
• Kale is considered a superfood because it’s packed with a variety of vitamins and nutrients. Dark leafy greens are important to include in our diets, and kale is a great way to do that. Kale contains four times more vitamin C than spinach and twice the amount of selenium. Kale is also low in calories, making it great for maintaining a healthy weight.

Recipe Frequently Asked Questions

• Is this recipe vegan? Yes, coconut milk is made from coconuts, which are naturally vegan.
• Is this recipe gluten-free? Yes, just make sure that each ingredient is gluten-free. Some curry powders may contain gluten, but it isn’t very common.
• Can extra veggies be added? Yes, you can definitely add extra veggies if you like! I made this recipe pretty simple, so feel free to bulk it up a bit. 
• Can the chickpeas be substituted? Yes, you can use any other legume you like. Lentils work great!
• Is this chickpea curry spicy? No, this recipe is very mild. Just make sure the curry powder you’re using doesn’t have much extra spiciness added.
• How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or in a pan on the stovetop.
• Can this curry recipe be frozen? Yes, allow it to cool completely, and store it in an airtight container in the freezer for up to 3 months.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Curry Flavored Recipes?

Easy Coconut Curry with Tofu

One Pot Coconut Curry Quinoa Lentils and Sweet Potato

Curried Vegetable Pot Pie

Curry Cilantro Hummus

Golden Roasted Cauliflower with Coconut Curry Tahini Dressing

Quick and Easy Chickpea Curry

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

This Easy Chickpea Curry comes together quickly and is made using mostly pantry ingredients, that you may already have on hand!  Enjoy this nourishing meal for a weeknight dinner or prep it ahead of time for easy weekday lunches.  Serve with your favorite grain and veggies for a filling meal that is packed with plant based protein.

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Ingredients

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• 2 teaspoons extra virgin olive oil, or coconut oil
• 1/2 diced yellow onion
• 2–3 cloves minced garlic
• 1 teaspoon freshly grated ginger
• 2 1/2 teaspoons yellow curry powder
• 3/4 teaspoons garam masala
• 1 (14.5 oz) can fire roasted diced tomatoes
• 2 (15 oz) cans chickpeas, rinsed and drained
• 1 (13.66 oz) can unsweetened coconut milk, full fat or lite
• 2–3 cups chopped kale, curly or dino
• Salt and black pepper, to taste
• Fresh lime juice and cilantro, if desired
• Serve with your favorite grain

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Instructions

1. Heat a large skillet over medium heat and add in the olive oil and onion.  Let onion cook for a couple minutes, until softened.  Next, add in the garlic and ginger and cook another 1-2 minutes.
2. Add the curry powder and garam masala to the pan, mix together and cook for 30 seconds or so.  Next, add in the chickpeas and can of tomatoes (you can drain some juice out or leave all of it).  I like to cook this mixture together for just a couple minutes and then add the can of coconut milk.  Season with salt and pepper and let simmer on low for about 10 minutes, stirring occasionally.  You want the mixture to thicken up a little bit, while also allowing the flavors to develop.
3. Add in the kale, mix together and let cook for just a minute or two, until wilted.
4. Once finished cooking, remove from the heat and add a squeeze of fresh lime juice and a small handful of chopped cilantro to the curry.  Serve with your favorite grain and veggies and enjoy!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Vegan, Dinner
• Method: stovetop
• Cuisine: Indian Inspired