Chickpea Curry
HB-6492 · Hand-built original · Indian
Chickpeas simmered in tomato sauce and coconut milk with toasted curry powder and cumin, with kale wilted in at the end. It is a one-pan curry that serves four.
IndianMain course35 minServes 4323 kcalGluten-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Main ingredient: chickpeas
Pairs well with: Basmati Rice, Naan
Servings:4quantities adjust to match
Ingredients
- 1½ Tbsp curry powder ($0.78*)
- 1 tsp cumin ($0.09)
- 1 yellow onion (diced, $0.99)
- 2 garlic cloves (minced, $0.12)
- 1 tsp fresh ginger (grated, $0.10)
- 2 Tbsp olive oil ($0.36)
- 2 15 oz. cans chickpeas (drained, $1.84)
- 8 oz. can tomato sauce ($0.48**)
- 13.5 oz. can coconut milk (full-fat, $3.28)
- 4 oz. kale (chopped. (about 3 cups) $0.62***)
Method
- Dice the yellow onion, mince the garlic cloves, grate the ginger and chop the kale if it is not already chopped.
- Toast the curry powder and cumin in a dry large deep skillet over medium-low heat for about 1 minute.
- Add the olive oil with the onion, garlic and ginger and sauté for about 5 minutes until the onion is soft and translucent.
- Stir in the drained chickpeas, tomato sauce and coconut milk, bring the curry to a simmer over medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally.
- Stir in the chopped kale and cook for about 5 minutes more until it wilts to your liking, season with about 1/2 teaspoon of salt and serve the curry hot straight from the skillet.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
323 kcalCalories
7.6 gProtein
55.5 gCarbs
8.6 gFat
1.2 gSaturates
9.5 gFibre
34.2 gSugars
3298 mgSodium
0 mgCholesterol
1042 mgPotassium
96 mgCalcium
3.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data