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Pantry Chickpea Coconut Curry
Indian

Pantry Chickpea Coconut Curry

Tender chickpeas and fresh kale simmer in a rich, creamy coconut-tomato sauce infused with toasted curry powder, cumin, garlic, and ginger.

35 min4 servings

Ingredients

  • 1.5 tbsp curry powder
  • 1 tsp ground cumin
  • 1 yellow onion · diced
  • 2 garlic · minced
  • 1 tsp fresh ginger · grated
  • 2 tbsp olive oil
  • 30 oz chickpeas · two 15-ounce cans, drained
  • 8 oz tomato sauce
  • 13.5 oz full-fat coconut milk
  • 4 oz kale · chopped, about 3 cups
  • salt · or to taste

Directions

  1. 1

    Prep the vegetables

    Dice the onion, mince the garlic, grate the ginger, and chop the kale if needed.

  2. 2

    Toast the spices

    Add the curry powder and cumin to a dry deep skillet over medium-low heat. Stir for about 1 minute.

  3. 3

    Sauté the aromatics

    Add the onion, garlic, ginger, and olive oil. Cook over medium-low heat until the onion is soft and translucent.

  4. 4

    Simmer the curry

    Add the drained chickpeas, tomato sauce, and coconut milk. Bring to a simmer, reduce the heat to medium-low, and cook, stirring occasionally.

  5. 5

    Wilt the kale

    Stir in the kale and continue cooking until it reaches your preferred tenderness. Season with salt and serve hot.

Watch how it’s made

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