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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add in the kale, mix together and let cook for just a minute or two, until wilted.
- 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
