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Chickpea Curry

Creamy chickpea curry with warm curry spices and tender kale
Silky coconut richness, tangy tomato depth, and cozy heat
A comforting bowl that tastes even better the next day

dinner ⏱ 35 min 412 kcal / portion 58.0 g carbs / portion (estimated) vegan 🔗 Original source

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Chickpea Curry
v1 · rb0e705f985 20260727Z1751 2 tbsp olive oil 113 g kale 🔪 dice the onion, mince the garlic, and grate the ginger 🍳 ⏱ 1 min toast the curry powder and cumin 🍳 ⏱ 5 min sauté the aromatics with olive oil until soft and translucent 🍳 ⏱ 15 min simmer the chickpeas with tomato sauce and coconut milk to cook through 🍳 ⏱ 5 min simmer the kale with the curry more until wilted 🌀 taste the curry and season to taste with salt Chickpea Curry 🎉 1½ tbsp curry powder 1 tsp cumin 1 piece onion 2 pieces garlic 1 tsp ginger 2 pieces chickpea 227 g tomato sauce 383 g coconut milk curry powder, cumin onion, garlic, ginger chickpea, tomato sauce, coconut milk kale
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Preparation steps

  1. dice the onion, mince the garlic, and grate the ginger
  2. toast the curry powder and cumin for about 1 minute
  3. sauté the aromatics with olive oil until soft and translucent for about 5 minutes
  4. simmer the chickpeas with tomato sauce and coconut milk to cook through for 15 minutes
  5. simmer the kale with the curry for about 5 minutes more until wilted
  6. taste the curry and season to taste with salt

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