Servings
Font
Back
Chickpea and Kale Thai Coconut Curry
4.6 from 198 votes

Chickpea and Kale Thai Coconut Curry

Chickpea and Kale Thai Coconut Curry is a savory vegetarian dish combining chickpeas, kale, shredded carrots, and a fragrant coconut milk base flavored with Thai red curry paste, garlic, ginger, and coriander. The curry cooks gently to a thickened consistency, melding the spices and creamy coconut while tenderizing the kale. The addition of lime juice and brown sugar balances acidity and sweetness, making this curry rich yet fresh. It’s a comforting meal served best warm with rice, quinoa, or naan.

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

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

    Cup of Yum
  1. 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.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  3. 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.
  4. 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.
  5. Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
  6. 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.
  7. Adapted from Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 835

% 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.