This quick and easy chickpea kale curry is full of nutrient-packed vegetables that will leave you feeling light and energized, but it’s also a great vegan comfort food. Serve it on quinoa instead of rice for additional protein and fibre. This makes a large amount, and freezes well.
Perfect for fall and winter – with just a few ingredients here, this curry is a cold weather favourite in my house.
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Vegan Chickpea Kale Curry
This quick and easy chickpea kale curry is full of nutrient-packed vegetables for comfort food that will leave you feeling light and energized.
- 1 large red onion finely chopped
- 2 cloves garlic minced
- 3 cm piece of fresh ginger minced
- 3 big handfuls kale swiss chard, or spinach, roughly chopped and large stems removed
- 1 medium-sized sweet potato or 3 carrots, diced
- 1 can salt-free chickpeas rinsed very well
- 1 regular can salt-free diced tomatoes drained
- 1/2 cup full-fat coconut milk
- 1/4 cup fresh cilantro finely chopped
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon fenugreek
- 1/2 teaspoon or to taste cayenne pepper
- 1 teaspoon salt
- Add 1 teaspoon of oil to a large pan and cook the onions over medium heat until translucent. Add the garlic, ginger, and kale and cook for another minute.
- Stir in the spice mix and cook until fragrant, about another minute. Add the sweet potato, drained tomatoes, and chickpeas. Simmer over low-medium heat until the potatoes are easily pierced with a fork.
- While the curry is simmering, cook the quinoa or rice.
- Stir in the chopped cilantro and serve over your grain of choice. I made three cups of quinoa and it was enough for the whole dish.