Chickpea Curry
by Tavolino
A creamy, budget-friendly vegan curry featuring hearty chickpeas and fresh kale simmered in a rich coconut milk and tomato sauce.
Ingredients
- curry powder 1.5 Tbsp
- cumin 1 tsp
- yellow onion 1
- garlic cloves 2
- fresh ginger 1 tsp
- olive oil 2 Tbsp
- chickpeas 2 cans (15 oz each)
- tomato sauce 8 oz
- coconut milk 13.5 oz
- kale 4 oz
- salt 0.5 tsp
Preparation
- 1
Dice the yellow onion, mince the garlic cloves, grate the fresh ginger, and chop the kale if not pre-chopped.
- 2
Place a large deep skillet over medium-low heat. Add 1.5 Tbsp curry powder and 1 tsp cumin to the dry pan.
- 3
Toast the spices for 60 seconds while stirring constantly to release their aroma.
- 4
Add the diced onion, minced garlic, grated ginger, and 2 Tbsp olive oil to the skillet.
- 5
Sauté the aromatics for 5 minutes until the onion becomes soft and translucent.
- 6
Drain the 2 cans of chickpeas and add them to the skillet.
- 7
Pour in the 8 oz tomato sauce and 13.5 oz coconut milk. Stir well to combine all ingredients.
- 8
Increase heat to medium-high to bring the mixture to a simmer.
- 9
Reduce heat to medium-low and simmer the curry for 15 minutes, stirring occasionally.
- 10
Add the 4 oz kale to the skillet and stir it into the sauce.
- 11
Cook for another 5 minutes until the kale has wilted to your preferred tenderness.
- 12
Season the curry with 0.5 tsp salt to taste and serve hot.