Perfect for fall and winter – with just a few ingredients here, this easy chickpea kale curry is a cold weather favourite in my 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. I decided to update the post with new pictures and add a couple notes to the recipe because it’s a favourite and let’s be real, it looked gross. My mom might have made it originally and I just wrote down the recipe and subsequently stole it, but I can’t remember.
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.
In terms of substitutions, as usual the greens can be easily changed (spinach, chard, rucola, etc.). Apart from that I can’t recommend much alteration. Definitely stick with full-fat coconut milk and fresh ginger!
If you don’t like rice, try serving this sweet potato curry with some healthy naan or a different grain like quinoa. I usually serve it either with naan or short grain brown rice.
It’s a pretty good sized batch. It says that it serves four, but we usually have one serving leftover and pop it in the freezer for later. If you’re cooking for one or two (and don’t have a huge appetite like Graham) then know that it freezes very well.
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Vegan Chickpea, Sweet Potato, and Kale Curry
- 1 teaspoon coconut oil
- 1 small red onion finely chopped
- 1 medium-sized sweet potato diced
- 2 cloves garlic minced
- 3 cm piece of fresh ginger minced
- 400 ml / 13.5 oz. can diced tomatoes
- 400 ml / 13.5 oz. full-fat coconut milk
- 300 grams / 1 1/2 cups cooked chickpeas
- 80 grams / 3 cups 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 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.
- Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes and coconut milk, then stir to combine.
- 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.
- Once the sweet potato is cooked, remove the curry from the heat and stir in the kale.
- Taste and season as needed, then add the methi leaves if using and serve hot with brown rice or naan.