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<\/p>\nQuick curries are my favorite kind of weeknight dinner because they\u2019re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything<\/em> taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I\u2019m trying to say is, you need to make this budget-friendly Chickpea Curry ASAP!<\/p>\n\n
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Pin this recipe for later!<\/span>\n <\/div>\n<\/p><\/div>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\n\n\u201cThis recipe is amazing \u2013 I\u2019ve made it multiple times now and crave the curry flavor for days every time I make it. I did add a bit extra fresh ginger and put some garam masala in as well. Flavor is perfection. Be sure to simmer the sauce until it turns a darker brown \u2013 that\u2019s when the flavor really matures and becomes bold.\u201d<\/p>\n
Janie<\/cite><\/p><\/blockquote>\nQuick and Easy Coconut Curry Chickpeas<\/h2>\n Meals like these coconut curry chickpeas make my life SO much easier. Like, there\u2019s nothing better than a home-cooked meal that practically cooks itself. I only use a handful of ingredients to make this warm and hearty dish, most of which I purposefully<\/em> keep on hand for last-minute curry fixes. Creamy coconut milk, pantry curry powder, and tomato sauce come together with chickpeas and kale for a cozy, filling meal. It\u2019s an insanely easy, totally budget-friendly take on a traditional curry, and it\u2019s vegan and dairy-free too!<\/p>\n\n
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\nCurry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. <\/strong>I\u2019ve personally never met a curry powder that I didn\u2019t like. I usually use the Kroger store brand yellow curry powder. You can use ANY curry powder you like, but you definitely want to make sure it\u2019s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.<\/li>\nYou also have the option to use either hot or mild curry powder.<\/strong> If you enjoy spicy foods, you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.<\/li>\nThese curried chickpeas are delicately spiced. <\/strong>If you like a bolder flavor, don\u2019t be shy about adjusting the spices. You can add an extra clove of garlic or another teaspoon of fresh ginger for more depth. The cumin can also be increased to taste. For even more warmth and complexity, try adding garam masala. I\u2019d start with \u00bd teaspoon in addition to the cumin, or swap it in for the cumin altogether if that\u2019s what you have on hand.<\/li>\nAdd salt to taste. <\/strong>I usually add \u00bd teaspoon at the end. The amount you need will vary depending on the curry powder you use and if you rinse your canned chickpeas (this removes sodium). Your curried chickpeas will taste bland if you don\u2019t add salt to taste.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nChickpea Curry<\/h2>\n <\/span>Cost <\/span>$8.66 recipe \/ $2.17 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nChickpea Curry is a flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you’re not using pre-chopped.<\/span><\/p>\n<\/li>\n\nAdd the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.<\/span><\/p>\n<\/li>\n\nAdd the onion, garlic, and ginger to the skillet along with the olive oil. Saut\u00e9 the aromatics for about five minutes, or until the onions are soft and translucent. <\/span><\/p>\n<\/li>\n\nDrain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.<\/span><\/p>\n<\/li>\n\nTurn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.<\/span><\/p>\n<\/li>\n\nAdd the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about \u00bd tsp). Serve hot with rice or bread for dipping!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*Use any curry powder you already love.<\/strong> If your curry powder is mild<\/strong> and you want a hot<\/strong> curry, you can always add a bit of cayenne pepper<\/strong> (about \u00bc tsp) or red pepper flakes<\/strong> (about \u00bd tsp)! Adjust the cayenne or red pepper based on your spice preference.<\/p>\n\u00a0<\/p>\n
**A little tomato sauce<\/strong> adds just the right amount of acidity to the dish to balance the creamy coconut<\/strong>. Tomato sauce in the US is pureed cooked tomatoes<\/strong> with salt and minimal seasonings. The closest alternative in other countries is passata.<\/strong><\/p>\n\u00a0<\/p>\n
***Kale<\/strong> adds more variety in texture, color, and flavor to this dish. If you\u2019re not into kale, you can substitute it with fresh or frozen spinach.<\/strong><\/p>\n<\/div>\n<\/div>\n <\/p>\n
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Serving: <\/span>1.5<\/span>cups<\/span><\/span>Calories: <\/span>484<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span>Protein: <\/span>15<\/span>g<\/span><\/span>Fat: <\/span>33<\/span>g<\/span><\/span>Sodium: <\/span>891<\/span>mg<\/span><\/span>Fiber: <\/span>13<\/span>g<\/span><\/span> Read our full
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