Coconut Curry Chickpeas
User Reviews
4.8
94 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4 1.5 cups each
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Calories
615 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Coconut Curry Chickpeas
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Coconut Curry Chickpeas meld chickpeas with a rich sauce made from tomato, coconut milk, and aromatic spices including curry powder, cumin, garlic, ginger, and onion. The kale added near the end softens into the sauce, providing color and texture. The simmering method blends flavors into a creamy, mildly spiced curry with a balance of savory and slightly sweet notes. This dish is hearty and suitable as a vegetarian main or side when paired with rice or bread.
Description
Coconut Curry Chickpeas combine chickpeas with a sauce built from sautéed onions, garlic, and ginger, enhanced by curry powder and cumin. The ingredients are simmered with tomato sauce and full-fat coconut milk to create a richly flavored and creamy curry. Adding chopped kale near the end of cooking wilts the greens and adds a fresh, slightly earthy texture. The curry has a balanced warmth without intense heat, suitable for those who enjoy mild spice with depth from the cumin and coconut. It can accompany rice or bread, making it a versatile vegetarian option.
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Ingredients
- 1 yellow onion $0.38
- 2 cloves garlic $0.16
- 1 tsp ginger $0.10, grated fresh
- 2 Tbsp olive oil $0.41
- 1.5 Tbsp curry powder $0.45
- 1 tsp cumin $0.10
- 2 oz. cans chickpeas $1.58, drained
- 1 oz. can tomato sauce $0.50
- 1 .5oz. can coconut milk $2.99, full-fat
- 4 oz. kale $0.75, chopped, about 3 cups
Instructions
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
- Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
- Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
- Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
- Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!
Nutrition Information
Show Details
Serving
1.5cups
Calories
615kcal
(31%)
Carbohydrates
73g
(24%)
Protein
23g
(46%)
Fat
29g
(45%)
Sodium
316mg
(13%)
Fiber
22g
(88%)
Nutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 615kcal | 31% |
| Carbohydrates | 73g | 24% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Sodium | 316mg | 13% |
| Fiber | 22g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
94 reviews
Excellent
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