Go Back
–+ servings
Chickpea Curry A black ceramic plate with white basmati rice and creamy chickpea curry with spinach, served on a dark surface. The curry has a rich orange color and a glossy texture, with soft natural lighting enhancing the details.

Chickpea Curry

A creamy, flavorful Chickpea Curry with chickpeas and kale, perfect for a satisfying weeknight meal.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Indian, Vegetarian
Keyword: chickpea curry, easy curry, vegetarian curry, weeknight dinner
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 484kcal
Cost: $9

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.
    A stainless steel pan with chopped onions, garlic, and curry powder being sautéed, with the rich aroma of spices starting to blend into the mix
  • Drain and rinse the chickpeas, then add them to the skillet with the tomato sauce and coconut milk. Stir to combine.
    A close-up of chickpeas, tomato paste, and coconut milk being added to a pan with chopped leeks, forming the base for a flavorful curry or stew.
  • 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.
    A top-down view of a stainless steel pan with a curry sauce on one side and freshly added chopped kale on the other. The vibrant green kale contrasts with the orange sauce, and steam rises from the pan, set against a white marble surface.
  • Taste the curry and add salt as needed (about ½ tsp). Serve hot with rice or bread for dipping.
    A stainless steel pan filled with simmering chickpea curry, featuring chickpeas and chopped spinach in a thick, orange sauce. The curry is bubbling on the stove with a clean, white marble background.

Notes

This creamy, savory curry comes together quickly and is perfect for busy nights. The addition of kale balances out the richness of the coconut milk and adds a lovely texture.

Nutrition

Serving: 1.5Cups | Calories: 484kcal (24%) | Carbohydrates: 40g (13%) | Protein: 15g (30%) | Fat: 33g (51%) | Saturated Fat: 27g (169%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 891mg (39%) | Potassium: 816mg (23%) | Fiber: 13g (54%) | Sugar: 7g (8%) | Vitamin A: 1050IU (21%) | Vitamin C: 41mg (50%) | Calcium: 90mg (9%) | Iron: 5mg (28%)
Tried this recipe?Pin it on @Pinterest