Chickpea and Kale Curry with Basmati Rice

Dive into the rich flavors of Chickpea and Kale Curry with Basmati Rice! This hearty dish combines tender chickpeas, vibrant kale, and aromatic spices for a wholesome meal. Begin by sautéing onions until golden, then infuse with garlic, ginger, and fragrant curry powder. Stir in tomato paste and creamy coconut milk or half and half for richness. Add chickpeas and kale, simmering until tender. Serve over fluffy Basmati rice, allowing each bite to delight with its harmonious blend of flavors. Garnish with fresh cilantro for a burst of freshness. It’s a comforting curry that’s perfect for a satisfying weeknight dinner.

Prep Time: 5 min
Cook Time: 15 min

Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 bunch kale, destemmed and roughly chopped
  • 1 sweet yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced fine
  • 1.5 tbsp curry powder
  • ¼ cup tomato paste
  • ¼ cup cilantro, minced
  • 12 oz full-fat coconut milk or half and half
  • Basmati rice, cooked to package directions

Directions:

In a large pot over medium-high heat, add a little bit of olive oil. Add in the onion and cook for 3-4 minutes or until onions start to soften. Lower the heat to medium, add in the garlic and ginger and cook for an additional one minute. Add in the curry powder and season with salt and pepper. Add in the tomato paste, cook it out for 30 seconds. Add in the coconut milk or half and half followed by the chickpeas and kale. Let simmer for 5-8 minutes until kale is wilted. Season as needed.

Divide rice among serving bowls and top with the curry and cilantro.

Other Ways To Prepare This Meal:

Meat-eater in the group: Add shredded rotisserie chicken with the chickpeas and kale.

Kid-friendly: Substitute the chickpeas and kale for rotisserie chicken and their favorite veggie with a drizzle of the sauce. 

Add spice: Add a pinch of cayenne in with the curry powder.