Creamy Kale Curry with Chickpeas
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.
Servings: 4
Calories: 495kcal
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.
Nutrition
Calories: 495kcal | Carbohydrates: 38g | Protein: 17g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 150mg | Potassium: 1156mg | Fiber: 15g | Sugar: 7g | Vitamin A: 19343IU | Vitamin C: 165mg | Calcium: 527mg | Iron: 9mg