This Chickpea Kale and Potato Curry recipe is one of my winter go-to’s.
It’s easy to make, relatively inexpensive, and can last for days. I love making a big batch on Monday morning and being able to eat it for lunch for a few days.
It keeps my “meal prep” simple, but super yummy. I find that when it comes to meal prep it’s easy for it to get boring with a classic chicken, rice, and veggies combo. I never found that satisfying, so switching it up with something a little spicier is always a good go-to for me!
If you keep up with me on Instagram, then you will find step by step videos of how to make each meal. I try to remember to save them in my highlights so you can watch them, and cook from there!
Chickpea Kale and Potato Curry
a lil spicy, and perfect for winter.
- 1 tbsp vegetable oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 can (28 fl oz) whole tomatoes or fire-roasted tomatoes
- 1 can (19 fl oz) chickpeas
- 3 white potatoes
- 3 cups kale
- 1/2 cup coconut milk
Heat a large saucepan to medium, adding the oil, chopped onions, and a pinch of salt. Let cook until onions are browned.
While the onions are cooking, combine the spices in a bowl, and puree the tomatoes in a blender.
After onions are browned add in the garlic and ginger, stirring for a few seconds. Then add in the spices.
Mix in the tomato puree, then adding in the drained chickpeas, and cut-up potatoes. Add in 1/2 cup of coconut milk to thicken the base.
Bring the heat to a boil, and let it simmer for 15 minutes. Lastly, add in the kale, and stir for another 5 minutes.
Serve over rice.
Just writing about it is making me crave a bowl.
I really hope you enjoy this recipe, and as always, if you try it let me know! Make sure to tag me on Instagram if you do!
P.S. If you enjoyed this recipe and are in search of another cozy, fall meal, check out my corn chickpea chili here!