This Chickpea Curry is a quick, easy, and hearty weeknight meal made with chickpeas, kale, and a creamy coconut curry sauce. It's packed with flavor, plant-based goodness, and is sure to satisfy the whole family!These chickpeas swimming in that golden, coconutty curry sauce thick, warm, and just spicy enough are the kind of dinner that makes you want to curl up on the couch with a big bowl. I first made this on a Tuesday night when I had almost nothing in the pantry except canned chickpeas and coconut milk, and I was shocked at how restaurant-worthy it tasted.
The kale wilts right into the sauce, the chickpeas soak up all that flavor, and the whole thing comes together in about 35 minutes with ingredients you probably already have. If you're looking for more cozy, warming dinner recipes, you might also love this Easy Mediterranean Lentil Soup Recipe or the Best Cauliflower Gratin Recipe or The Best Chicken Cobbler Recipe for when you want something creamy and comforting.
Why You'll Love This Chickpea Curry
This vegan chickpea curry is one of those recipes that feels like a warm hug after a long day. It's creamy, savory, and just a little bit spicy but not so much that the kids won't eat it. The coconut milk makes it rich without feeling heavy, and the kale adds a pop of green that makes you feel like you're doing something good for your body. Plus, it's a one-pan situation, which means fewer dishes to wash. My sister Sarah made this last month and texted me at 9 PM saying, "Why does this taste like I ordered it from an Indian restaurant?" That's the magic of toasting your spices first it wakes up all those warm, earthy flavors.
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Chickpea Curry Ingredients
Here's everything you need for this simple chickpea curry.
See Recipe Card Below This Post For Ingredient Quantities
- Curry powder: This is your flavor base warm, earthy, and a little bit sweet. It's what gives the dish that classic curry taste.
- Cumin: Adds a smoky, nutty depth that balances the sweetness of the coconut milk.
- Yellow onion: Provides a sweet, savory foundation. Diced small so it melts into the sauce.
- Garlic cloves: Minced garlic brings that sharp, aromatic punch that makes everything taste better.
- Fresh ginger: Grated ginger adds a bright, slightly spicy warmth. It's worth using fresh here it makes a difference.
- Olive oil: Helps sauté the aromatics and keeps everything from sticking to the pan.
- Chickpeas: The star of the dish. These little protein-packed legumes soak up the curry sauce beautifully.
- Tomato sauce: Adds a tangy richness and helps thicken the curry.
- Coconut milk: Full-fat coconut milk makes the curry creamy and luxurious. Don't skip the full-fat version it's what makes the sauce so good.
- Kale: Chopped kale wilts right into the sauce and adds texture, color, and nutrients. You can use pre-chopped to save time.
How To Make Chickpea Curry
Follow these simple steps to make the best chickpea curry.
Prepare ingredients: Dice the onion, mince the garlic, and grate the ginger. If you're not using pre-chopped kale, chop it into bite-sized pieces now. Having everything ready before you start cooking makes the process so much smoother.
Toast spices: Add the curry powder and cumin to a dry, large deep skillet over medium-low heat. Stir and cook for about 1 minute to toast the spices. You'll start to smell that warm, earthy aroma—that's when you know they're ready.
Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the skillet along with the olive oil. Sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. This is where the flavor foundation gets built.
Add chickpeas and liquids: Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything together until well combined. The sauce should look rich and creamy.
Simmer: Increase the heat to medium-high to bring the sauce to a simmer. Once it's bubbling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
Add kale: Stir in the chopped kale and cook for an additional 5 minutes, or until the kale is wilted to your desired tenderness. It'll shrink down quite a bit as it cooks.
Final seasoning: Taste the curry and add salt to taste about ½ teaspoon is usually perfect, but adjust based on your preference. The salt really brings out all the flavors.
Serve: Serve the curry hot with rice or warm naan bread for dipping. The curry is even better the next day after the flavors have had time to sit together.
Substitutions and Variations
This chickpea curry recipe is flexible and easy to customize.
- Kale: Swap it for spinach, Swiss chard, or even collard greens. Spinach wilts faster, so add it in the last 2 minutes.
- Coconut milk: If you don't have coconut milk, use heavy cream or a cashew cream for a different but still creamy result.
- Chickpeas: You can use white beans, black beans, or even cubed tofu for variety.
- Heat level: Add a pinch of red pepper flakes or a diced jalapeño with the aromatics if you like it spicier.
- Vegetables: Throw in diced sweet potato, bell peppers, or cauliflower for extra texture and nutrition.
Equipment For Chickpea Curry
- Large deep skillet: Big enough to hold all the ingredients and allow the curry to simmer without overflowing.
- Knife and cutting board: For chopping the onion and kale.
- Grater: To grate the fresh ginger.
- Can opener: For opening the cans of chickpeas, tomato sauce, and coconut milk.
- Stirring spoon: To mix everything together and keep it from sticking.
Storage and Reheating Tips
This healthy curry dish stores really well, which makes it perfect for meal prep.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. The flavors get even better as they sit.
Freezer: Freeze the curry in individual portions for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened too much. You can also microwave individual portions in 1-minute intervals, stirring between each.
Serving Suggestions
This vegan chickpea curry pairs beautifully with a few simple sides.
- Lime wedges: A squeeze of fresh lime brightens up the whole dish and adds a little zing.
- Basmati rice: The fluffy, fragrant rice soaks up all that creamy curry sauce perfectly.
- Naan bread: Warm, soft naan is ideal for scooping up every last bite.
- Cucumber raita: A cool, tangy yogurt-cucumber sauce balances the warmth of the curry.
Expert Tips
Toast the spices: Don't skip this step. Toasting the curry powder and cumin in a dry skillet before adding anything else wakes up the flavors and makes the curry taste more complex.
Use full-fat coconut milk: Light coconut milk won't give you that rich, creamy texture. The full-fat version is what makes this curry feel indulgent.
Let it simmer: Giving the curry time to simmer allows the chickpeas to absorb the sauce and the flavors to come together. Don't rush this step.
Adjust the consistency: If the curry gets too thick, add a splash of water or extra coconut milk. If it's too thin, let it simmer a bit longer uncovered.
The Story Behind This Chickpea Curry
Emma, my seven-year-old, is not a fan of "green stuff" in her food. So when I stirred the kale into this curry, I braced myself for the complaints. But something funny happened. She took one bite, paused, and said, "Mom, this tastes like the curry from that place we went to with Grandma."
I had no idea what she was talking about until I remembered we'd gotten takeout from a little Indian spot a few months ago, and she'd devoured a similar chickpea dish without even noticing the spinach. "Can I have more?" she asked, scooping up another spoonful. I looked at Sarah, who was visiting that night, and we both grinned. "The kale tricked her," Sarah whispered. Emma heard her and laughed. "I don't care, it's good!" And just like that, this became a weekly staple.
FAQ
How to make a good chickpea curry?
Start by toasting your spices in a dry pan to bring out their flavor. Sauté your aromatics onion, garlic, and ginger until soft and fragrant. Add your chickpeas, tomato sauce, and coconut milk, then let everything simmer so the flavors can blend together. Don't forget to taste and adjust the seasoning at the end. Sarah always says, "If it tastes flat, add more salt."
Is a chickpea curry good for you?
Yes! This chickpea curry is packed with plant-based protein from the chickpeas, healthy fats from the coconut milk, and fiber from the kale. It's a balanced, nutrient-dense meal that keeps you full and satisfied. Plus, it's naturally vegan and gluten-free.
What pairs well with chickpea curry?
Basmati rice is the classic choice, but you can also serve it with quinoa, cauliflower rice, or warm naan bread. A simple cucumber salad or a dollop of yogurt on top adds a nice cooling contrast to the warm spices.
What is a chickpea curry called?
In Indian cuisine, chickpea curry is often called "chana masala" or "chole." This version is a bit more simplified and uses coconut milk for a creamier, milder flavor, but it's inspired by those traditional dishes.
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Pairing
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Chickpea Curry
Ingredients
- 1½ tablespoon curry powder use your favorite variety, adjust for spiciness
- 1 teaspoon cumin adds warmth and depth
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoon olive oil for sautéing
- 2 15 oz. cans chickpeas drained and rinsed
- 8 oz. can tomato sauce adds acidity and balance
- 13.5 oz. can coconut milk full-fat for richness
- 4 oz. kale chopped, about 3 cups; or substitute with spinach
Instructions
- Heat a large deep skillet over medium-low heat. Add the curry powder and cumin to the dry skillet. Toast the spices for about one minute, stirring frequently.
- Dice the onion, mince the garlic, and grate the ginger while the spices toast.
- Add the olive oil, onion, garlic, and ginger to the skillet. Sauté for about 5 minutes, or until the onions are softened and translucent.
- Drain and rinse the chickpeas, then add them to the skillet with the tomato sauce and coconut milk. Stir to combine.
- Increase the heat to medium-high and bring the curry to a simmer. Once simmering, reduce the heat to medium-low. Let the curry simmer for 15 minutes, stirring occasionally.
- Add the chopped kale to the skillet and stir it into the curry. Continue to cook for 5 more minutes, or until the kale is tender and wilted.
- Taste the curry and add salt as needed (about ½ tsp). Serve hot with rice or bread for dipping.
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