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
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. This makes a large amount, and freezes well.
Ingredients
- 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
Spice Blend
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon cayenne pepper, to taste
- 1 teaspoon sea salt, to taste
- 1 teaspoon methi leaves, to finish
Instructions
- 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.
Notes
• 1/2 cup of rice, cooked, is usually appropriate per person.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 309Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 1gCholesterol: 2mgSodium: 777mgCarbohydrates: 43gFiber: 11gSugar: 6gProtein: 11g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Letty says
Did you use fenugreek powder or seeds
Alexandra | Occasionally Eggs says
Thanks for catching that, Letty – it’s seeds, I’ve updated the recipe to reflect it.
David Roberts says
There is no stock listed as an ingredient but the method says add stock with the coconut milk and tomatoes. I’ll try without first time.
Alexandra | Occasionally Eggs says
Thanks for noticing that, David – the recipe was updated to simplify, by using a full can of coconut milk and no stock instead of a mix of the two. The method has been updated to reflect that now.
Marci says
My husband, a novice cook, has recently retired and started preparing our weeknight meals. I tweaked the recipe a bit to use ingredients we had in the house (no fenugreek) and he made this for Monday night. Wow! What great smells when I got home. The look and taste were delectable. Leftovers Tuesday were even better!
John says
Great recipe, thanks very much. I used a tin of butter beans as I’m not so keen on chickpeas. Worked very well. We love kale and are lucky enough to be able to buy it from our local farmer. This will go on my kale recipe list!
Katie Baldwin Eng says
This was delicious, much better than I anticipated. I didn’t have the fenugreek or the methi leaves.
Mimi says
Mmm thank you. I cooked tonight and it was delish. Used a bit of fenugreek powder in the spice mix as I didn’t have any fresh. You can have one chickpea and coconut curry and think you’ve had them all, but this was was delicious with the sweet potato in too. Have definitely added this to a list of quick mid week meals.
kouser says
can i use a bag of frozen kale?
Alexandra Daum says
Hi there, you can use frozen kale, but I’m not sure how much is in a bag.