Go Back
Print Recipe

Creamy and Warming Coconut Curry Chickpea Stew

There's nothing quite as satisfying as a warm, curry chickpea stew. This one-pot plant-based dinner is full of soothing Indian spices. A simple, yet delicious, dinner for a chilly night.
Total Time45 minutes
Course: Dinner, Soup, Stew
Cuisine: Healthy, Indian, Plant-Based, Vegan, Vegetarian, wfpb
Keyword: beans, chickpeas, coconut, cooking for one, freezer-friendly, gluten-free, greens, healthy, heart-healthy, oil-free, one pot meal, plant-based, simple, wfpb
Servings: 3

Ingredients

  • 1 onion diced
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cayenne to taste
  • 1 15-ounce can chickpeas, drained and rinse
  • 1 8-ounce can tomato sauce
  • 1 15-ounce can reduced-fat coconut milk
  • 1 cup water
  • 2 cups chopped kale
  • 1/2 teaspoons salt to taste

Instructions

  • Heat a medium pot over medium heat. Add the diced onion and minced ginger along with a couple tablespoons of water (just enough to cover the bottom of the pot). Cover and let sweat until onion and ginger soften
  • Add the minced garlic, curry powder, cumin, and cayenne. Cook until aromatic, 20-30 seconds
  • Add the chickpeas, tomato sauce, coconut milk, and water. Stri to scrape up any bits on the bottom of the pan. Cover, bring to a boil, and reduce to simmer. Simmer 25-30 minutes, until flavors develop and chickpeas soften.
  • Add the chopped kale. Cover and cook until kale is wilted, 3-5 minutes.
  • Remove the lid and add salt to taste.