Chickpea and Kale Thai Coconut Curry
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 Servings
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Calories
835 kcal
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Course
Lunch
Chickpea and Kale Thai Coconut Curry
Description
This dish features chickpeas simmered in a lightly thickened sauce of coconut milk and Thai red curry paste, offering a mild heat and aromatic flavor. Fresh kale is stirred in near the end of cooking and covered briefly to wilt, preserving its bright color and some chewiness. The inclusion of shredded carrots adds texture and subtle natural sweetness. Ground ginger and coriander combined with garlic build a layered spice profile typical of Thai cuisine.
The sauce is adjusted with lime juice and optional brown sugar to provide a balance of tartness and sweetness that complements the creamy coconut base. Garnishing with fresh cilantro and sliced green onions adds freshness and a pop of herbaceousness. The curry is best served immediately while warm but can be stored refrigerated for up to a week.
Ingredients
- 2 to 3 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, large or extra-large, sweet, Vidalia or yellow
- 3 to 5 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- coconut milk one 14-ounce can, lite
- 1 to 1 ½ cups carrot shredded
- 1 to 4 tablespoons Thai red curry paste
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- kale torn into pieces with center ribs removed, about 3 to 4 cups fresh
- 1 to 2 tablespoons lime juice
- 1 to 2 tablespoons brown sugar optional and to taste
- cilantro finely chopped for garnishing (basil may be substituted, about 2 tablespoons fresh
- 1 to 2 green onion optional, sliced into thin rounds for garnishing
- rice quinoa, or naan, optional for serving
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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