Easy Coconut Kale Chickpea Curry

Hey everyone! I hope everyone had a great weekend!Β I am sure many of you are enjoyed a nice rest and took some time to enjoy the rest of the delicious posts from Vegan Blogger’s Potluck that went down last week (with great success I might add). Great work and a giant fist bump to all involved!

Today’s recipe is another fave of ours, and it’s one that should make itself super comfy in anyone’s meal repertoire. Chock full of spicy delicious flavors, this classic straight out of Vikram Vij’s first cookbook won my heart straight away. I think you will soon see why!

Ginger, tomato, jalapeno, cumin, and coconut…I mean what could be better?Β Whipped up in just a few minutes, I challenge you to not want to curl right up into a warm bowl of this curry with a soft blanket and your favorite company…right away πŸ™‚

The Less:

Less complicated meals means easy & healthy are at your fingertips any day. Less heavy, dairy-based curry means more light plant-based goodness. Less heavy meat-based dinners means more satisfied tummies without digestive difficulty, so dinner time leaves you feeling spiced just right.

The More:

More high fiber chickpeas means more filling, hearty proteins. More spicy foods in winter means more warming for your insides. More warm bowls of nutrition means less clean up & complicated prep work, so one pot does the trick every time πŸ™‚

Easy Coconut Kale Chickpea Curry:
  • (1/2) cup canola oil
  • (1) tbsp cumin seeds
  • (1.5) cups finely chopped onions (1 large yellow should do)
  • (2-3) medium tomatoes, chopped
  • (1.5) tsp salt
  • (4-5) tbsp finely chopped fresh ginger
  • (2) finely chopped fresh jalapeno peppers
  • (4) cups cooked chickpeas
  • (1) can coconut milk
  • (1) bunch green onions, chopped
  • (3-4) cups curly green kale, chopped very finely

Heat the oil in a medium to large pot on medium high for one minute. Add the cumin seeds and cook, stirring frequently, for about 30 seconds (the seeds will start to sizzle and become fragrant). Add the chopped onions and continue to cook on medium high for about 8-10 minutes, until the onions are soft and brown.

Stir in the tomatoes, pepper, ginger and salt, and cook for a further 8-10 minutes, stirring well. THe oil should start to glisten on the top.Β Add the chickpeas and coconut milk and stir well. Cover and bring the mixture to a boil. Once boiling, turn the heat to medium low, keep the pot covered and cook for 5-8 minutes, stirring here and there.Β At the last minute, add the chopped green onions and kale and stir in well. Cook the mixture for one to two minutes further until the kale turns bright green.

Serve this curry right away to retain the color in the kale and enjoy it freshly cooked.Β Slightly spicy (or quite spicy depending on your idea of spicy), the fresh jalapeno add a kick of warmth to jump-start digestion and the coconut milk and tomatoes make a comforting & delicious sauce to match it.

Serve this dish on its own, or with this delicious homemade Naan Bread…this fabulous and creative (vegan) recipe was originally brought to us by Vegan Richa and has recently been beautifully celebrated again over at Kristy’s wonderful blog. I’ve been looking for a homemade naan recipe to try, so I am excited for this one!Β I’m looking forward to trying this at home soon and love the great inspiration that is coming in these days.

Stored in the fridge, leftovers will keep for up to a week and all this needs is a gentle re-heating for an easy and satisfying weekday lunch or dinner. Perfect for these cool (and dark) winter days (over here in North America anyways)!

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ShiraEasy Coconut Kale Chickpea Curry

55 Comments on “Easy Coconut Kale Chickpea Curry”

    1. Somer

      I freeze Kale! It’s not exactly the same and doesn’t have the same brightness of color, but that way I’m sure to never run out and always have plenty to put in soups/curries and more πŸ˜‰ Oh and Shira, it must be one of the “basics” for me!

  1. Vanessa

    This looks delicious! I haven’t made anything with kale lately and it looks like I need to try this out! I always love the quotes on your blog, too!

  2. narf77

    I am scurrying around the net looking for ways to use my prospective harvest of cavolo nero kale in the near future. This looks amazing and will be numero uno kaley dish that I attempt πŸ™‚

  3. This Sydney Life

    Lovely Shira – you must be prescient. I am having a kale-athon down here. Poor old LM is OD-ing on massaged kale salads. He’ll be SO excited when I tell him I have a VEGETARIAN curry alternative (with kale!). Looks yummy and I love the fact that its dairy-free. Cheers πŸ™‚

    1. Shira

      Oh J! You must fix LM’s kale fatigue immediately πŸ™‚ Must. Keep. Our. Men. Eating. Kale! Keep me posted if you make it πŸ™‚ Hope you are well!

    1. Shira

      Thank you lovely Spree! I can’t help it (and am guilty as charged)…I always find things look *that* much tastier with a little green! πŸ™‚ xx

  4. Brittany

    You are once again amazing in so many ways. Best of luck to you with this event and fundraiser!! You are an angel I tell ya, plus this recipe is to die for. YUM!

    1. Shira

      Thank you Britt! I love that you are so supportive…I am really looking forward to it and really appreciate your kind words!! ..it’s coming up soon, looking forward to sharing all about it! πŸ™‚

    1. Shira

      THANKS Annie! I am super pumped to do it again! I know….I know Kristy said she might be *over* chickpea(s) but maybe we can get them back together again! What do you think? πŸ˜‰ Happy Election Day!

    1. Shira

      Oh – I DO! I DO! One of these days I am going to catch up to all the Indian recipes I want to try…yours are TOP of the list!

  5. Gabby @ the veggie nook

    Gorgeous Shira! Curries are my favourite warming meals for sure- I crave Indian food so much in the winter! And making your own is so great because you have complete control over the ingredients- you sure won’t find kale in curries from Indian takeaways πŸ˜‰

    My daily essential foods- avocado, some kind of green, hemp seeds, nuts and seeds of all kinds and coconut oil πŸ™‚

    Have a lovely day Shira!

  6. tomorrowswisdom

    Ah, I’ve trying to think of another way of using kale as we received lots from our CSA share. Thanks! And I love chickpeas – definitely on my food necessities list!

    Your course sounds great! Definitely something I would like to support!

    1. Shira

      Fabulous, thanks!! So happy to have the support from readers πŸ™‚ It’s awesome! Chickpeas = necessary for a good satisfying meal every now and then for us veggies!

  7. Somer

    Shira, your ability to always produce beautiful, simple and healthy food is incredible. I adore you to bits! p.s. a long belated package finally made it’s way to the post office this week. Hopefully it will arrive soon. Sorry for being such a ratbag πŸ˜‰ xx

  8. yiyime

    Reblogged this on vienaqui and commented:
    Nothing says it better than delicious , nutritious healthy spicy food. Your foods and photos selection are well put together , I really enjoy what I see and believe me it is a great compliment since I am a great cook who appreciates fine foods and never , have I ever used a recipe!

  9. Allison

    Yum… all of my favorite ingredients, combined together! (Also the ingredients all look so fresh and colorful here. You take such great photos!)

  10. Kristy

    Thank you for the mention, Shira! This curry looks soooo delicious! And with chickpeas- be still my heart! I should not be looking at this on an empty stomach when I know my lunch is just an avocado hummus sandwich… I’m having lunch remorse. πŸ˜‰

    1. Shira

      Oops, sorry to spoil lunch, but it sounded sounded amazing, I am sure you suffered through (haha!) I knew you would be eating chickpeas in some form…. πŸ˜‰ XO!

  11. Heather

    I just want to wrap my self all around this post and get all cozy- great take on curry!

    “Basic” Food needs for the day for us would look like this:
    -Non Dairy Milk
    -Fresh Veggies
    -Grain or seed – quinoa, cous cous, rice

    That would get us through the day if we had limited funds to spend.

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