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Overhead view of coconut curry chickpeas on a plate with white rice.
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4.85 from 71 votes

Chickpea Curry

Chickpea Curry is a flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: Indian
Total Cost: $8.66 recipe / $2.17 serving
Servings: 4 servings (1.5 cups each)
Calories: 484kcal
Author: Beth Moncel

Equipment

  • Skillet

Ingredients

  • 1½ Tbsp curry powder $0.78*
  • 1 tsp cumin $0.09
  • 1 yellow onion diced, $0.99
  • 2 garlic cloves minced, $0.12
  • 1 tsp fresh ginger grated, $0.10
  • 2 Tbsp olive oil $0.36
  • 2 15 oz. cans chickpeas drained, $1.84
  • 8 oz. can tomato sauce $0.48**
  • 13.5 oz. can coconut milk full-fat, $3.28
  • 4 oz. kale chopped. (about 3 cups) $0.62***

Instructions

  • Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.
  • Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.
  • Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.
  • 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!

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Notes

*Use any curry powder you already love. If your curry powder is mild and you want a hot curry, you can always add a bit of cayenne pepper (about ¼ tsp) or red pepper flakes (about ½ tsp)! Adjust the cayenne or red pepper based on your spice preference.
 
**A little tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut. Tomato sauce in the US is pureed cooked tomatoes with salt and minimal seasonings. The closest alternative in other countries is passata.
 
***Kale adds more variety in texture, color, and flavor to this dish. If you're not into kale, you can substitute it with fresh or frozen spinach.

Nutrition

Serving: 1.5cups | Calories: 484kcal | Carbohydrates: 40g | Protein: 15g | Fat: 33g | Sodium: 891mg | Fiber: 13g