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Kale and Chickpea Curry

This Vegan Chickpea Curry with Kale from The Whole Smiths is not only easy to make but delicious and gluten-free as well. If you use cauliflower rice in lieu of traditional rice and omit the chickpeas, it’s paleo too! A healthy and delicious dinner perfect for weeknights and leftovers make the perfect meal prep lunch.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: dinner / main
Cuisine: Gluten-Free, Indian, Paleo / Gluten-Free / Vegan / Vegetarian
Keyword: curry recipe with kale, healthy curry with chickpeas, vegan chickpea curry recipe
Servings: 4 servings
Author: Michelle

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1/2 sweet onion chopped
  • 2 teaspoons salt
  • 3 cloves garlic minced
  • 1 can full-fat coconut milk
  • 1/4 cup water
  • 2 tablespoons coconut sugar
  • 2 teaspoons yellow curry powder I like Primal Palate’s Organic Curry Powder
  • [1/2] teaspoon smoked paprika
  • 1 15- ounce can diced tomatoes
  • 4 cups chopped Jacinto kale
  • 1 cup chickpeas rinsed and drained
  • 5 Medjool dates pitted and chopped
  • 1/4 cup chopped cilantro
  • 1/4 cups slivered almonds
  • 4 cups cooked white rice

Instructions

  • Heat a dutch oven or large pot over medium heat and add the olive oil to the pot. Once the oil is hot, cook the onions and 1/2 teaspoon of the salt, stirring occasionally, for 7 to 8 minutes until they are tender and lightly browned.
  •  Add the garlic and cook for an additional minute.
  • Add the coconut milk, water, coconut sugar, curry powder, smoked paprika to the pot and stir to combine.
  • Add the diced tomatoes, kale, chickpeas and remaining 1 1/2 teaspoons of the salt to the pot and cook, covered for 5 minutes until the kale has softened.
  • Add the Medjool dates to the pot and cook for an additional 2 minutes.
  • To serve portion the rice into a bowl and pour the Kale + Chickpea Curry over top. Top with the cilantro and slivered almonds.

Notes

  • If you plan to use cauliflower rice in place of regular rice make sure not to overcook it as it will
    be a soggy heap of curry.
  • On that same note, don’t overcook the kale! You want it to still have a bite to it, which is why I like lacing or Tuscan kale for this recipe.
  • If you’d like to add a little heat to this recipe, portion yours out and add some red pepper flakes to yours.
  • If you’d like to avoid legumes and keep this recipe paleo, roast up some diced sweet potatoes to use in lieu of the chickpeas.