Chickpea and Kale Thai Coconut Curry

Name: Chickpea and Kale Thai Coconut Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 2 to 3 tablespoons coconut oil; 1 large/extra-large sweet Vidalia or yellow onion; 3 to 5 cloves garlic; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger; 2 teaspoons ground coriander; one 15-ounce can chickpeas; one 14-ounce can coconut milk (I used lite; 1 to 1 ½ cups shredded carrots; 1 to 4 tablespoons Thai red curry paste; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; about 3 to 4 cups fresh kale; 1 to 2 tablespoons lime juice; 1 to 2 tablespoons brown sugar; about 2 tablespoons fresh cilantro; 1 to 2 green onions sliced into thin rounds for garnishing; rice

User Reviews

4.6

198 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 Servings
Calories
835 kcal
Course
Lunch

Chickpea and Kale Thai Coconut Curry

Jade Rice

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Chickpea and Kale Thai Coconut Curry – An EASY one-skillet vegan curry that’s ready in 15 minutes and has fabulous Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

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Ingredients

Servings

2 to 3 tablespoons coconut oil olive oil may be substituted
1 large/extra-large sweet Vidalia or yellow onion diced small
3 to 5 cloves garlic finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
2 teaspoons ground coriander
one 15-ounce can chickpeas drained and rinsed (I used no-salt added)
one 14-ounce can coconut milk (I used lite
1 to 1 ½ cups shredded carrots
1 to 4 tablespoons Thai red curry paste
1 teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
about 3 to 4 cups fresh kale torn into pieces with center ribs removed
1 to 2 tablespoons lime juice
1 to 2 tablespoons brown sugar optional and to taste
about 2 tablespoons fresh cilantro finely chopped for garnishing (basil may be substituted)
1 to 2 green onions sliced into thin rounds for garnishing optional
rice quinoa, or naan, optional for serving

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Instructions

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Adapted from Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry

Nutrition Information

Show Details

Serving 1 Calories 835kcal (42%) Carbohydrates 99g (33%) Protein 28g (56%) Fat 42g (65%) Saturated Fat 30g (150%) Polyunsaturated Fat 8g Cholesterol 13mg (4%) Sodium 1258mg (52%) Fiber 20g (80%) Sugar 21g (42%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 835 kcal

% Daily Value*

Serving	1
Calories	835kcal	42%
Carbohydrates	99g	33%
Protein	28g	56%
Fat	42g	65%
Saturated Fat	30g	150%
Polyunsaturated Fat	8g	47%
Cholesterol	13mg	4%
Sodium	1258mg	52%
Fiber	20g	80%
Sugar	21g	42%