Weather: 39 degrees (why is it raining at the end of December in Alaska?)
What I’m listening to: the whir of a fan

This recipe was inspired by the leftover kale I had on hand from last week’s breakfast frittata with potatoes and bacon. The bunch of kale I had purchased was so large that the woman from whom I bought it mistook it for two bunches in the bag rather than just one. We laughed together over the massive amount of kale I was going to have to use. I considered soups, like hearty lentil with chorizo and kale. I momentarily pondered nutrient-rich green kale smoothies to cleanse from the rich holiday fare. But ultimately I gave in to a persistent craving for a spicy, soul-warming curry.

chickpea curry with kale

After all of the holiday cooking and baking, I was eager to ditch the leftovers and make something quick and flavorful with ingredients I had on hand. Because, after all of the long lines and the holiday hustle and bustle, the last thing I wanted to do was make another trip to the store. I pulled a can of coconut milk and garbanzo beans out of the pantry, inspiration struck, and a satisfying new recipe was born – Chickpea Curry with Kale.

Chickpea Curry with Kale

chickpea curry and kale

Quick and flavorful meatless curry with chickpeas and kale, finished with a squeeze of fresh lemon for brightness.

Yields: Serves 4

  • 2 tablespoons butter
  • 1 tablespoon curry powder
  • 1/2 cup onions, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups kale, finely chopped
  • 1 (13.5 ounce) can coconut milk
  • 1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1/4 cup plain tomato sauce
  • 1 teaspoon sugar
  • salt to taste
  • 2 teaspoons fresh lemon juice
  • chopped cilantro, for serving
  • warm flatbread or steamed rice, for serving

In a pot over medium heat, melt the butter. Add the curry powder and cook, stirring constantly, until fragrant and toasted, about 1 minute. Add the onions, garlic, and kale, cooking until the onions are translucent and the kale is wilted, about 2-3 more minutes. Pour in the coconut milk, followed by the garbanzo beans and tomato sauce. Stir to combine, add sugar and salt to taste. Bring to a simmer. Remove from heat. Serve the curry with chopped fresh cilantro on top and warm flatbread or steamed rice.

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