I think by now we all know my love of chickpeas, curries, and kale. So I always have an abundance of ingredients on hand that satisfy my loves. Lots of curry powder (I think I have three varieties right now!), dried chickpeas, canned chickpeas, and heaps and heaps of leafy green kale.
So one day as I was peering in my cupboards, trying to decide what to make for dinner, I spotted the chickpeas- there was just enough time to cook them before dinner, but what would go with them? Curry, of course… now I needed a vegetable. Kale always comes to mind first. But would it work?
I started gathering ingredients. Some onion, garlic, canned tomatoes, coconut oil to cook with, some spices. I got my chickpeas ready and cooked, lightly steamed some kale and decided to make a curry sauce to go along with it. I just thought it would be a quick and satisfying meal hilighting some of my favorite ingredients.
But it turned out to be so much more than that! A creamy and spicy sauce, covering heaps of warm soft chickpeas, acidic tomatoes and slightly pungent kale. A marriage of flavors and texures so delicious, my “serves four” meal ended up serving two.
And without any animal products used at all, it’s a great “comfort food” meal for all you vegans and vegan for a week participants out there.
Creamy Vegan Chickpea Curry with Kale
1 cup dry chickpeas, rinsed and cooked or 1 can
1 tbsp coconut oil
1 small onion, diced
1 large clove garlic, minced
4 whole canned tomatoes, chopped
2 big handfuls of kale, lightly steamed
For sauce:
2 tbsp tahini
1/4 c almond milk
1 tsp lemon juice
2 tsp curry powder
pinch cayenne
pinch dried ginger
salt, to taste
1. Cook chickpeas, drain and let cool slightly.
2. Heat coconut oil on medium high heat in a large pan. Sautee onion until translucent. Add garlic and sautee for another minute, stirring constantly. Add tomatoes and stir to heat. Add chickpeas and kale, stir to combine. Let cool for a minute or two.
3. Meanwhile, mix up your sauce. Whisk tahini, almond mix and lemon juice until they form a thick sauce. Add in spices and salt, whisk and taste for seasoning. If you want a spicier sauce, add more curry powder or cayenne.
4. Pour sauce over chickpea mixture, stir to combine. Let simmer for 3-5 minutes until the sauce thickens slightly, adding water or almond milk as needed to reach desired consistency.
Enjoy by itself or over rice.
Fairly quick to make (after you cook the chickpeas), easy to prepare and super comforting- this meal is sure to be repeated over and over in our house!
**Stay tuned for a giveaway coming up later on today!!**
Do you have a favorite type of curry, or ethnic dish you make over and over?
xo
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We need to cook together more often- chickpeas and kale are very high up on my list of faves! Guilty pleasure of mine is eating a can of chickpeas with bbq sauce for a lazy dinner. Don’t knock it til you try it!
That sounds delicious. We do need to cook together more often!!
We really do!!! This month is madness but let’s figure something out
Oscar party will be fun!!
I love curries too! Your dish looks so pretty – love the separation between rice and chickpea/kale
That was a total accident, haha! But clearly I prefer the curry over the rice
OH my goodness PLEASE lets cook together <3 add this to the lychee/sushi date!
You're a garbanzo genius and kale is my favorite.
Yes we do!!! We have so much we need to do. I’m going to call up your profs and tell them to stop giving you so much work
I love chickpeas too. I saw a really good recipe somewhere for candied chickpeas and I thought that would be interesting!
That sounds really interesting, let me know if you try it!
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