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Curry Coconut Chickpeas
Total Time
40 mins
Servings: 4
  • 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
  1. 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.
  2. Add coconut milk, garlic and cayenne pepper. Cook for 5 minutes.
  3. Add salt to the curry sauce, to taste.
  4. 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.
  5. 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!