You’ll love how easy it is it make this Coconut Chickpea Curry that is packed with flavor!
- 1 tbsp avocado oil (or vegetable oil)
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 3-inch cube of ginger, peeled and chopped
- 2 14oz cans of chickpeas, drained
- 1/2 tsp turmeric powder
- 2–3 tbsp yellow curry paste (can sub any type of curry paste you love)
- 1–2 tbsp tamari
- 1 tbsp coconut sugar (can sub brown sugar or maple syrup)
- 1 tbsp lime juice
- 1 cup full-fat coconut milk
- 3/4 cup vegetable stock
- 1 cup kale, chopped
- salt & pepper to taste
- (optional) yogurt of choice, cilantro and crushed peanuts to serve.
- Heat the avocado oil in a pot on medium-high heat, then add the onions and let cook for 1-2 minutes until transluscent. Then add the garlic and ginger and continue to cook for another minute.
- Add the chickpeas, turmeric, curry paste, tamari, coconut sugar and lime juice and mix everything together to combine.
- Then add the coconut milk and vegetable stock and bring to boil, then cover and let simmer on low for 15 minutes.
- Remove the lid and add the kale, mixing together and letting the kale wilt into the curry for 5 minutes.
- Taste and adjust any seasoning as needed and serve.
Some brands of vegetable stock can be saltier than others and some curry pastes can vary in taste, so taste your curry and adjust the seasoning if needed.
This recipe works with dried or canned chickpeas. If using dried chickpeas, cook them according to package directions. Use approx 3 cups of cooked chickpeas.
If you prefer a thicker curry, let the curry simmer uncovered for 5-10 minutes after it’s cooked.
Add the kale right before serving so it keeps its texture. You can also substitute kale with any type of leafy greens you love!
- Serving Size: 1/6th of the recipe
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
Keywords: curry chickpeas, chickpea curry vegan, coconut chickpea curry, curry chickpeas reicpe