Name: Chickpea Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
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***)

Chickpea Curry

Chickpea Curry is a flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

35 min total 10 min prep 25 min cook 4 484 cal

Instructions

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1 Gather all of your ingredients. Dice the onion, mince the garlic, and grate the ginger. Chop the kale if you're not using pre-chopped.
2 Add the curry powder and cumin to a dry, large deep skillet over medium-low. Stir and cook for about one minute to toast the spices.
3 Add the onion, garlic, and ginger to the skillet along with the olive oil. Sauté the aromatics for about five minutes, or until the onions are soft and translucent.
4 Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
5 Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
6 Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!