Curried Chickpeas And Kale Recipes

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CHICKPEA AND KALE THAI COCONUT CURRY



Chickpea and Kale Thai Coconut Curry image

Chickpea and Kale Thai Coconut Curry - An EASY one-skillet vegan curry that's ready in 15 minutes and has fabulous Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 17

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 large/extra-large sweet Vidalia or yellow onion, diced small
3 to 5 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)
one 14-ounce can coconut milk (I used lite
1 to 1 1/2 cups shredded carrots
1 to 4 tablespoons Thai red curry paste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 to 4 cups fresh kale, torn into pieces with center ribs removed
1 to 2 tablespoons lime juice
1 to 2 tablespoons brown sugar, optional and to taste
about 2 tablespoons fresh cilantro, finely chopped for garnishing (basil may be substituted)
1 to 2 green onions sliced into thin rounds for garnishing, optional
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
  • Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
  • Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 835 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 42 grams fat, Fiber 20 grams fiber, Protein 28 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1258 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CURRIED CHICKPEAS AND KALE



Curried Chickpeas and Kale image

This easy weeknight Curried Chickpeas and Kale recipe is bursting with flavor and nutrition. Tasty enough for a light lunch or dinner, or serve over rice or couscous for a more filling meal.

Provided by Kate

Categories     Dinner     Lunch     Side Dish

Time 30m

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon cumin seeds ((or 1/2 teaspoon ground cumin))
1 teaspoon turmeric
1 teaspoon garam masala
1/4-1/2 teaspoon red pepper flakes ((to taste))
1 small yellow onion (, diced)
1.5 cups vegetable broth
1 15-oz can chickpeas (, drained and rinsed)
4 cups kale leaves ((removed from stalks), roughly chopped)
1/4-1/2 teaspoon salt ((to taste))
2-3 tablespoons cilantro leaves (, chopped)

Steps:

  • In a large skillet or wok, heat the olive oil and add all the spices - coriander, cumin, turmeric, garam masala, and red pepper flakes. Stir everything together to make a paste. Add the diced onion and stir to coat the onion in the spice mixture. Stir fry for about 3 minutes.
  • Add the vegetable broth and the chickpeas. Bring the broth to a boil and stir in the kale leaves slowly as they starts to wilt. Lower the heat to a simmer and continue to cook for about 15 minutes, or until the kale is wilted and the liquid has reduced to about a third of the original volume.
  • Remove from heat and stir in cilantro. Serve over rice, couscous, quinoa, or by itself as a side dish or light dinner.

Nutrition Facts : Calories 140 kcal, Carbohydrate 2 g, Protein 1 g, Fat 15 g, SaturatedFat 2 g, Sodium 299 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CURRIED CHICKPEAS



Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Number Of Ingredients 14

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

  • Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
  • Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  • Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

CURRIED CHICKPEAS & KALE



Curried Chickpeas & Kale image

Make and share this Curried Chickpeas & Kale recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 teaspoon cumin
3 cups chopped kale or 1 package frozen chopped spinach
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomato
1/4 teaspoon salt

Steps:

  • Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

CHICKEN, CHICKPEA AND KALE CURRY



Chicken, Chickpea and Kale Curry image

A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar

Provided by Yana W.

Categories     Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 (15 ounce) can low-sodium chickpeas, drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes, washed
2 tablespoons cooking oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 (14 ounce) can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach, washed stemmed and chopped
2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
4 tablespoons low-fat plain yogurt (to garnish) (optional)

Steps:

  • Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
  • Slice the chicken breast into small cubes, approximately 1 inch thick.
  • Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
  • To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
  • Add the dried spices, stir and cook for 1-2 minutes.
  • Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
  • Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
  • Cut each sweet potato in half.
  • To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2

CURRIED KALE & CHICKPEA SOUP



Curried kale & chickpea soup image

Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour

Provided by Anna Glover

Categories     Lunch, Starter, Supper

Time 35m

Number Of Ingredients 14

1 tsp rapeseed or coconut oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
1 sweet potato (about 200g), peeled and cut into 2cm cubes
1 tsp turmeric
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas, rinsed
150ml low-fat coconut milk
500ml vegetable stock (see tip, below)
160g kale, chopped
1 lime, juiced
1 red chilli, finely chopped (optional)

Steps:

  • Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
  • Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

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