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



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.