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vegan chickpea curry ready to be served over rice

Vegan Chickpea Curry with Coconut Milk [fast & easy]

Fast & flavorful vegan chickpea curry made with coconut milk, kale, and spices—perfect for meal prep, quick dinners, and cozy leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 3
Calories 269 kcal

Ingredients
  

  • 1 cup chickpeas rinsed
  • 2 cups tomato sauce
  • 1/2 yellow onion chopped
  • 1 can low-fat coconut milk
  • 2 cups kale chopped & massaged
  • 3 cloves garlic minced
  • 1 lime juiced
  • 1 Tbsp garam masala
  • 1 tsp cumin
  • 1 tsp cardamom

Instructions
 

  • Start by taking a large saucepan over medium heat, add a splash of olive oil, minced garlic, chopped onion, spices, coconut milk, and tomato sauce. Stir until well combined. 
  • Next, to the same pan add chickpeas and massaged kale. Turn heat down to low. Cover, and allow to simmer for 25-30 minutes. 
  • Once cooked, top with a squeeze of lime juice. Serve over rice or enjoy on its own! 

Nutrition

Calories: 269kcalCarbohydrates: 35gProtein: 8gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 896mgPotassium: 774mgFiber: 9gSugar: 10gVitamin A: 2141IUVitamin C: 34mgCalcium: 111mgIron: 4mg
Keyword coconut, curry, meal prep, plant based, vegan, vegetarian
Tried this recipe?Mention @confessionofadietitian or tag #confessionofadietitian!