**Curried Chickpeas and Kale: A Wholesome and Flavorful Vegan Delight**
Indulge in the flavors of a hearty and wholesome vegan dish with our Curried Chickpeas and Kale recipe. This delectable meal combines the goodness of chickpeas, kale, and a medley of aromatic spices to create a satisfying and nutritious feast. Packed with plant-based protein, fiber, and essential vitamins, this curry is not only delicious but also a nourishing choice for a healthy lifestyle. Follow our step-by-step guide to prepare this flavorful curry in the comfort of your own kitchen. Additionally, we have included a collection of other enticing recipes to complement your culinary journey, including a zesty Chickpea and Sweet Potato Curry, a refreshing Cucumber and Chickpea Salad, and a creamy Coconut Chickpea Curry. Explore the diverse flavors and textures of these chickpea-based dishes that cater to various dietary preferences and taste buds.
15-MINUTE CHICKPEA CURRY WITH KALE
This plant-based 15-minute chickpea curry with kale is fragrant, flavorful, and highly nutritious. The curry sauce is lightly creamy and not overpowering. The simplicity of the recipe makes it perfect for a weekday dinner or meal prep.
Provided by Thomas
Number Of Ingredients 12
Steps:
- Combine the plant milk and peanut butter in a bowl. Use a fork or whisk to briefly mix them together. They don't need to be completely mixed. Place the bowl near your stove.
- Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the garlic and ginger. Stir until fragrant, 2-3 minutes. Add the curry powder and garam masala. Stir to mix well to form a paste with the other ingredients. Cook the spice paste until lightly toasted and fragrant, stirring occasionally, 4-5 minutes.
- Add the plant milk and peanut butter mixture. Stir well with a spatula to integrate the paste and liquid as thoroughly as possible.
- When the liquid reaches a gentle boil, add the chickpeas. Stir well to coat the chickpeas with the sauce. Stir occasionally for the next 2 minutes or so, until the chickpeas are heated through.
- Stir in the kale. Stir occasionally until the kale leaves are wilted but still a vibrant green color. It's important not to overcook the kale because that will make it bitter.
- Add salt (and nutritional yeast and Japanese seven-spice, if using)
- Serve immediately.
CURRIED CHICKPEAS AND KALE
Steps:
- In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
- Add the vegetable broth and the chickpeas. Bring the broth to a boil and stir in the kale leaves slowly as they starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the liquid has reduced to about a third of the original volume.
- Remove from heat and stir in cilantro. Serve over rice, couscous, quinoa, or by itself as a side dish or light dinner.
Nutrition Facts : Calories 140 kcal, Carbohydrate 2 g, Protein 1 g, Fat 15 g, SaturatedFat 2 g, Sodium 299 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INDIAN KALE WITH CHICKPEAS
This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!
Provided by Lady Laff
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
- Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g
CHICKPEA AND KALE CURRY
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.
Provided by Cooking Light
Time 25m
Yield Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
- Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.
Nutrition Facts : Calories 409, Carbohydrate 53 g, Fat 15 g, Fiber 11 g, Protein 15 g, SaturatedFat 5 g, Sodium 595 mg, Sugar 6 g
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
Tips:
- Use canned chickpeas: Canned chickpeas are a convenient and time-saving option. Simply drain and rinse them before using.
- Make your own curry powder: If you have the time, making your own curry powder is a great way to customize the flavor of the dish. There are many different recipes available online.
- Add other vegetables: Feel free to add other vegetables to the dish, such as carrots, potatoes, or bell peppers.
- Adjust the heat level: The amount of chili powder you use will determine the heat level of the dish. Start with a small amount and add more to taste.
- Serve with rice or bread: Curried chickpeas and kale is a delicious meal served with rice or bread.
Conclusion:
Curried chickpeas and kale is a healthy, flavorful, and satisfying dish that is perfect for a weeknight meal. The combination of chickpeas, kale, and curry powder creates a delicious and nutritious meal that is sure to please everyone at the table. With a few simple ingredients and a bit of time, you can create a delicious and satisfying meal that is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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