15-Minute Chickpea Curry with Kale
This plant-based 15-minute chickpea curry with kale is fragrant, flavorful, and highly nutritious. The curry sauce is lightly creamy and not overpowering. The simplicity of the recipe makes it perfect for a weekday dinner or meal prep.
Servings: 4
Ingredients
- 1 Tablespoon neutral oil
- 2 cloves fresh garlic minced or smashed in a garlic press
- 1/2 teaspoon fresh ginger minced or grated
- 1 Tablespoon curry powder
- 1/2 teaspoon garam masala
- 1 cup plant milk unsweetened and unflavored
- 1/2 teaspoon peanut butter unsalted and unsweetened
- 1 can chickpeas drained
- 2 cups kale shredded with the ribs removed
- Salt to taste
- Nutritional yeast optional
- Japanese seven-spice aka shichimi togarashi (optional)
Instructions
- Combine the plant milk and peanut butter in a bowl. Use a fork or whisk to briefly mix them together. They don’t need to be completely mixed. Place the bowl near your stove.
- Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the garlic and ginger. Stir until fragrant, 2-3 minutes. Add the curry powder and garam masala. Stir to mix well to form a paste with the other ingredients. Cook the spice paste until lightly toasted and fragrant, stirring occasionally, 4-5 minutes.
- Add the plant milk and peanut butter mixture. Stir well with a spatula to integrate the paste and liquid as thoroughly as possible.
- When the liquid reaches a gentle boil, add the chickpeas. Stir well to coat the chickpeas with the sauce. Stir occasionally for the next 2 minutes or so, until the chickpeas are heated through.
- Stir in the kale. Stir occasionally until the kale leaves are wilted but still a vibrant green color. It’s important not to overcook the kale because that will make it bitter.
- Add salt (and nutritional yeast and Japanese seven-spice, if using)
- Serve immediately.