This creamy kale curry is made with chickpeas, peanuts, and a creamy coconut milk base! It's a delicious vegan dinner that can be ready in about thirty minutes.
It's no secret that I love me some kale! I adore the texture and the earthy flavor, and the fact that it's such a nutritional powerhouse is just a bonus.
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This kale curry isn't exactly your traditional kale recipe. Kale might seem more at home in dishes like kale soup or kale pasta. But you'll be surprised at how delicious it is in this coconut curry!
In addition to kale, this one features chickpeas and a rich yellow curry sauce. It's delicious, vibrant, and super satisfying — and perhaps best of all, this scrumptious dinner takes about thirty minutes to make!
Ingredients You'll Need
- Vegetable oil. Any neutral, high smoke point oil will work here. Canola oil, corn oil, or even olive oil can be used.
- Onion.
- Garlic.
- Ginger.
- Yellow curry paste. Make sure your curry paste is vegan. Many brands contain ingredients like shrimp paste and fish sauce! I've linked to the brand that I use in the recipe card. You might be able to get away with subbing another type of curry paste, like red, green or massaman curry paste, although this may require adjusting or adding some seasonings like sugar or lime juice in order to get the flavor right.
- Coconut milk. Make sure you're using coconut milk from a can, and not a carton.
- Kale. The recipe calls for curly kale, which is a pretty common variety. You should be able to substitute another variety, like lacinato or red kale, if you'd like.
- Chickpeas.
- Salt and pepper.
- Peanuts. Use roasted and salted peanuts for the best flavor. Got a peanut allergy? Skip them or use cashews instead!
- Rice. Use any variety you like! Jasmine rice is my favorite for serving with this type of curry.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Heat some oil in a pot, then add your diced onion. Cook the onion for a few minutes, just to start softening it up.
Add the minced garlic, ginger, and curry paste. Sauté the mixture for just about a minute, stirring to keep things from burning.
Add your coconut milk, kale, and chickpeas. Cook it for a few minutes, while stirring, until the kale starts to wilt and the coconut milk boils. Lower the heat, cover the pot, and let it simmer for a while.
Your curry will be done after about ten to fifteen minutes. At this point the kale should be very tender and the sauce slightly thickened. Remove the lid and take it off of heat.
Season your kale curry with a bit of salt and pepper to taste.
The curry is ready to serve! Enjoy it with some cooked rice, and top each serving with a sprinkle of chopped peanuts.
Variations
- Add pan-fried tofu to the curry for some additional protein and texture. If you do this you'll probably get a few extra servings out of the recipe as well.
- Swap out the chickpeas with another type of bean, such as lentils, black beans, or cannellini beans.
- Add a tablespoon or two of peanut butter to the sauce for some extra richness and flavor.
Frequently Asked Questions
It sure is!
Most of the calories come from the coconut milk, so try swapping out full-fat coconut milk with light. Just make sure it's the type sold in cans (not cartons). Omitting the peanuts will also cut a few calories.
Leftovers & Reheating
Leftover kale curry will keep in an airtight container in the fridge for about three days. Reheat it in a saucepan on the stove over medium heat, stirring occasionally. You can also transfer it to a microwave safe container and zap it for about two minutes at a time, stirring in between, until it's piping hot!
More Curry Recipes
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📖 Recipe
Creamy Kale Curry with Chickpeas
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ¼ cup vegan yellow curry paste
- 1 (13.5 ounce/400 ml) can full-fat coconut milk
- 1 ½ pounds fresh curly kale, stems removed and leaves cut into bite-sized pieces (about 1 large bunch or 2 smaller bunches)
- 1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed
- Salt and pepper, to taste
- ¼ cup Salted and roasted peanuts, chopped
- Cooked rice, for serving
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about five minutes, stirring often, until it starts to soften up.
- Stir in the garlic, ginger, and curry paste. Sauté the mixture for about one minute, until it becomes very fragrant.
- Stir in the coconut milk, kale, and chickpeas. Raise the heat to high and stir the mixture while bringing the coconut milk to a boil. The kale will start to wilt as it heats up.
- Once the coconut milk and the kale as softened a bit, lower the heat so that the liquid is cooking at a low simmer and cover the pot. Let the curry simmer for ten to fifteen minutes, occasionally uncovering it and giving it a stir. The curry is done cooking when the kale has gotten very soft.
- Remove the pot from heat and season the curry with salt and pepper to taste.
- Serve topped with peanuts over rice.
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This is an easy and very tasty recipe! The whole family loved it. I doubled the recipe for 4 adults and pan fried some super firm tofu as an add in. We had enough left over for a lunch or two. The only complaint was we'd like more sauce, so next time I'll adjust it a little. Thanks for another great recipe!
Very easy and delicious. My family who is not vegan also loved it.