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4.6 from 198 votes

Chickpea and Kale Thai Coconut Curry

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!!

Prep Time
5 mins
Cook Time
5 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 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

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 Cholesterol 13mg (4%) Sodium 1258mg (52%) Fiber 20g (80%) Sugar 21g (42%)

Nutrition Facts

Serving: 4Servings

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.