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Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:25 min
Cook:30 min
Total:45 min
Servings:10
Creamy chickpea curry simmered in coconut milk with ginger, garlic, and aromatic spices.
Ingredients
Servings:
10
- 2 tablespoons coconut oil
- 3 whole yellow onions, diced
- 12 cloves garlic, minced
- 3 tablespoons fresh ginger, minced
- 2 cans coconut milk, 15.5oz cans
- 2 cups vegetable broth
- 6 tablespoons curry powder
- 1 ½ tablespoons garam masala
- 1 tablespoons ground cumin
- 1 tablespoons salt
- 2 cups water
- 1 bunch cilantro, chopped
- 2 whole limes, juiced
- 3 cups fresh kale, chopped
- 3 whole jalapenos, diced
Instructions
- 1
Heat coconut oil in a large pot over medium heat.
- 2
Add the onions and jalapeños to the pot and saute until softened.
- 3
Add garlic and ginger and saute another minute.
- 4
Add the chickpeas, coconut milk, water, broth, curry powder, garam masala, cumin, and salt.
- 5
Bring to a boil, then reduce heat to medium low and simmer for 10 mins.
- 6
Stir in kale, then remove from heat.
- 7
Stir in lime juice and cilantro.
Equipment
- Large Pot
Nutrition Facts
Calories109
% Daily Value*
Total Fat3.83g
Saturated Fat2.26g
Trans Fat0.00g
Cholesterol0.00mg
Sodium842.67mg
Total Carbohydrate16.77g
Dietary Fiber3.53g
Total Sugars9.34g
Includes Added Sugars0.00g
Protein3.85g
Vitamin D0%
Calcium11%
Iron13%
Potassium8%
* Percent Daily Values are based on a 2,000 calorie diet.