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Chickpea Curry
Chickpea Curry is a flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Prep
2
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.
fresh ginger (grated, $0.10)1 tsp
3
Toast
4
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.
cumin ($0.09)1 tsp
5
Saute
6
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.
fresh ginger (grated, $0.10)1 tspolive oil ($0.36)2 Tbsp
7
Combine
8
Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
9
Simmer
10
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.
11
Finish
12
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!
Nutrition Facts
calories
484 kcal
fat Content
33 g
serving Size
1.5 cups
fiber Content
13 g
sodium Content
891 mg
protein Content
15 g
carbohydrate Content
40 g
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