Delicious Chickpea Curry for Cozy Nights
Chickpea Curry
Chickpea Curry
Ingredients
- 1½ tablespoons curry spice blend ($0.78*)
- 1 teaspoon ground cumin ($0.09)
- 1 yellow onion (chopped, $0.99)
- 2 cloves of garlic (minced, $0.12)
- 1 teaspoon freshly grated ginger ($0.10)
- 2 tablespoons extra virgin olive oil ($0.36)
- 2 cans (15 oz. each) chickpeas (rinsed, $1.84)
- 1 can (8 oz.) tomato puree ($0.48**)
- 1 can (13.5 oz.) full-fat coconut cream ($3.28)
- 4 oz. kale (finely chopped, approximately 3 cups, $0.62***)
Instructions
Step 1
To get started on your chickpea curry, let’s focus on prepping those aromatic ingredients that will build the foundation of flavor. Begin by grabbing a sharp knife and a cutting board. Peel and dice one medium onion into small, even pieces—this will help it cook evenly. Next, take a couple of garlic cloves, smash them gently with the side of your knife, and mince them finely. For the ginger, about an inch should do; peel it and then grate it using a microplane or a box grater until you have a nice, fragrant pile. If you’re using fresh kale, wash it and chop it into bite-sized pieces, making sure to remove any tough stems. With everything ready, you’ll be well on your way to a delicious curry!
Step 2
Start by placing a large, deep skillet over medium-low heat and let it warm up for a minute. Once it’s nice and toasty, sprinkle in the curry powder and cumin. Stir the spices gently with a wooden spoon, allowing them to mingle and release their aromatic flavors. Keep an eye on them and cook for about a minute, until you can smell their warmth and see them just begin to darken slightly. This little toasting step really brings out the depth of flavor, setting the stage for your delicious chickpea curry!
Step 3
Heat a generous drizzle of olive oil in your skillet over medium heat. Once the oil shimmers, add the finely chopped onion, minced garlic, and grated ginger. Sauté everything together for about five minutes, stirring occasionally, until the onions become soft and translucent, giving off a lovely aromatic scent. You’ll know you’re ready for the next step when the onions are just starting to turn golden!
Step 4
To start, make sure you’ve drained the chickpeas well; this will help keep your curry from getting too watery. Now, add those chickpeas right into the skillet, ensuring they’re evenly distributed. Next, pour in the rich tomato sauce and creamy coconut milk. Stir everything together gently but thoroughly, so that the chickpeas are fully coated and the sauce is well combined. You'll want to see a lovely, harmonious mixture as the colors blend together — that’s when you know you’re on the right track!
Step 5
To get that delicious curry bubbling away, increase the heat to medium-high. Keep an eye on it, as you want to bring the sauce to a gentle simmer—this should take just a few minutes. Once you see those lovely little bubbles breaking the surface, reduce the heat to medium-low. Let the curry simmer for about 15 minutes, stirring occasionally to ensure everything is well mixed and nothing sticks to the bottom of the pot. You'll know it's ready when the flavors meld together beautifully and the sauce thickens slightly. Enjoy the delightful aroma as it fills your kitchen!
Step 6
Once the chickpea curry has reached a gentle simmer, it's time to add the kale. Toss in the kale leaves and stir them into the sauce, making sure they are well coated. Keep the heat on medium and continue to cook, stirring occasionally, for about 5 minutes, or until the kale has wilted and softened to your liking—aim for a vibrant green color. After the kale is tender, take a moment to taste the curry. This is your chance to elevate the flavors! If it needs a little extra seasoning, sprinkle in about ½ teaspoon of salt, adjusting to your preference. The dish should be hot and ready to serve, perfect alongside a bowl of fluffy rice or warm bread for dipping. Enjoy the cozy goodness!
Nutrition Information
My Tip
To enhance the flavor of your chickpea curry, try toasting the curry powder and cumin in the dry skillet for a full minute before adding the onions, garlic, and ginger. This step releases the essential oils in the spices, giving your curry a deeper, more aromatic base.
Leftovers
To store your leftover chickpea curry, transfer it to an airtight glass container, which helps maintain its flavors and aroma. It’ll stay fresh in the fridge for up to 4 days. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring occasionally, until warmed through—this keeps the texture just right!
Make It Your Own
For a delightful twist, try swapping the chickpeas for lentils and using coconut milk instead of tomato sauce. This will give your curry a creamy texture and a subtly sweet flavor that pairs beautifully with the spices.
