This Curry Coconut Chickpea Dish will provide that bit of warmth you’re looking for. I like to make this when I’m looking for that touch of comfort food. The potato and chickpea combo create such a comforting texture, while the curry in the dish is the perfect kick that you need with the sweet and creamy touch of coconut milk.
Chickpeas (also known as garbanzo beans) will add some plant-based protein to the dish. There are 15 grams of protein in one cup of cooked chickpeas. They are also an excellent source of fiber, manganese, and folate! You’ll love the taste and texture that they provide. The kale helps to round out this recipe by providing vitamin K, A, and C, folate, B vitamins, copper, manganese, and even more fiber. The coconut milk has a slightly sweet flavor with a creamy taste. Everything comes together for a delicious, satisfying meal!
In a pot, heat up the coconut oil and add the curry powder. Allow it to cook for 1 minute, and then add chopped onions. Sauté for 2-3 minutes under medium heat. Add coconut milk, garlic and cayenne/habanero pepper. Cook for 5 minutes. Add salt to the curry sauce. Add chopped potato, water or vegetable broth, and all of the chickpeas. Put a lid on the pot, and allow to cook for 20-25 minutes, or until the potatoes are cooked.
After potatoes are soft, add in kale, stir in, and cook for another couple of minutes. Adjust for salt, as needed, and enjoy with a side of rice!
The coconut and curry give a savory and spicy combination that I think you will really love. How did you like the curry/coconut mixture? Let us know what you think in the comment below! xo
- 1 tablespoon of coconut oil
- 1 tablespoon of curry powder
- 1/2 red onion chopped
- 1/2 cup of coconut milk
- 2 cloves garlic minced
- A pinch of cayenne pepper add a few pinches if you like spice or 1/2 habanero pepper, minced
- 1/2 teaspoon salt
- 1 medium potato chopped
- 1 cup of water or vegetable broth
- 1.5 cups of chickpeas cooked
- 2 cups of raw kale finely chopped
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In a pot, heat up the coconut oil and add the curry powder. Allow it to cook for 1 minute, and then add chopped onions. Sauté for 2-3 minutes under medium heat.
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Add coconut milk, garlic and cayenne pepper. Cook for 5 minutes.
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Add salt to the curry sauce, to taste.
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Add chopped potato, water or vegetable broth, and all of the chickpeas. Put a lid on the pot, and allow to cook for 20-25 minutes, or until the potatoes are cooked.
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After potatoes are soft, add in kale, stir in, and cook for another couple of minutes. Adjust for salt, as needed and enjoy with a side of rice!
Ingredients call for cooked chickpeas and then below we cook for 20 mins. I have literally no experience and am trying something new…to clarify do I cook the chickpeas first, can you buy them cooked or do you add them raw and cook for 20 mins? Sorry, probably very basic for most.
hey! to make your life easier, you can buy them cooked OR if you want to cook them yourself, that’s a completely different process where you would soak them overnight and then boil for 45-60 minutes or until soft. hope this helps!
I made this last night, and it was really nice 🙂 (I might make it a bit less spicy next time, but that’s just because I’m a wimp!) Thanks for the recipes, I’ll be trying some more out. I like to eat healthily, but sometimes it seems so expensive and time consuming, so it’s nice to have some easy recipes that don’t have huge ingredient lists! Much easier to keep doing long-term.
Amazing! You’re so welcome. Happy cooking 🙂
This looks soooo good! Yall are so cool. I’m cooking this today wish me luck!
luck!!
Sooooo good and easy, my new go to for a veggie dish!
Only one potato and 1.5 cups of chickpeas? This seems like a very small amount for four people.
Hi! This recipe is about 350-400 calories per serving. For someone who is either accompanying this with rice or another side, this would be close to 550 calories- which should be enough for a meal. Chickpeas and 1 potato doesn’t sound like a lot, but when you make it as a stew with the kale & coconut milk, it becomes more filling. Hope you give it a try!
Going to make this soon, but I really do not like kale. If I substitute another green (spinach, collard greens, et al) will I need to change the cooking time or anything else in the recipe? I absolutely love the chick peas and potato combo, can’t wait to try it.
Cooking time should be about the same for most greens. 🙂