With just a few ingredients needed, this easy chickpea kale curry is a cold weather favourite in our house. Using ingredients we almost always have around during the colder months, like canned tomatoes, winter greens (kale this time), sweet potatoes, coconut milk, and chickpeas. Lots of spice makes things interesting but the mild sweet potato and coconut milk keep it well within the comfort food category.
I’ve been making this curry for years, and it was one of the first recipes posted on Occasionally Eggs back in 2014. It’s a long-time favourite and excellent in autumn and winter.
For some more veg curry recipes, try my chickpea pumpkin curry (we make this at least once a week during pumpkin season!), cauliflower, sweet potato, and chickpea curry, or a simple cauliflower tikka masala.
Ingredient Notes and Substitutions
- Greens: this can easily be changed. Use fresh or frozen spinach, chard, kale, and so on, whatever you like most or have a lot of.
- Coconut milk: it’s by far the best when using full-fat coconut milk, but you can use a light version if you don’t mind a slightly broth-y curry.
- Ginger: this must be fresh, never powdered or dried ginger. If you don’t have fresh ginger, leave it out altogether.
If you don’t like rice, try serving this sweet potato curry with some vegan naan or a different grain like quinoa. I usually serve it either with naan or short grain brown rice.
Things are finished off with a little methi that Asha from Food Fashion Party gave me, but it’s not needed. Nor is the fenugreek, really, but if you have it then it is certainly a nice addition. Methi is fenugreek leaves so you can choose to leave both out and lose the fenugreek altogether, but try to add it if you can.
How to Store
Storage: it will keep for 3-4 days in a sealed container in the refrigerator.
Freezing: this freezes very well, and can be frozen with curry alone or combined with a serving of rice in the same container. Transfer cooled curry to an airtight container and freeze for up to three months. Thaw in the refrigerator and reheat as usual.
- Wilt the greens: the greens don’t need to be cooked for any length of time, and will cook/wilt perfectly with the residual heat.
- Season to taste: this is mainly for the hot pepper level and the salt. All recipes on OE call for less salt than I actually add, because it has to be done to your preference – be sure to taste before serving.
More Sweet Potato Recipes
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Vegan Chickpea, Sweet Potato, and Kale Curry
- 1 teaspoon coconut oil
- 1 small red onion finely chopped
- 1 medium sweet potato diced
- 2 cloves garlic minced
- 3 cm piece of fresh ginger minced
- 400 ml can diced tomatoes
- 400 ml can full-fat coconut milk
- 300 grams chickpeas cooked or canned, rinsed well
- 80 grams fresh kale chopped with stems removed
- Brown rice or quinoa to serve
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon fenugreek seeds
- ½ teaspoon cayenne pepper to taste
- 1 teaspoon sea salt to taste
- 1 teaspoon methi leaves to finish
- Heat a large deep pan over medium heat and melt the coconut oil. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Stir in the sweet potato and cook for another two minutes.1 teaspoon coconut oil, 1 small red onion, 1 medium sweet potato
- Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes and coconut milk, then stir to combine.2 cloves garlic, 3 cm piece of fresh ginger, 400 ml can diced tomatoes, 400 ml can full-fat coconut milk, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon cayenne pepper, 1 teaspoon sea salt
- Cover and increase the heat to bring the curry to a low boil. Add the chickpeas, then reduce the heat to low and simmer for about 20 minutes, or until the sweet potato is tender.300 grams chickpeas
- Once the sweet potato is cooked, remove the curry from the heat and stir in the kale.80 grams fresh kale
- Taste and season as needed, then add the methi leaves if using and serve hot with brown rice or naan.Brown rice or quinoa, 1 teaspoon methi leaves
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.