Kale & Chickpea Curry

Kale & Chickpea Curry

Hello Beautiful!

Today marks the autumnal equinox – the start of fall. It sure doesn’t feel like Fall here in SoCal, but I made an Indian-style comfort dish regardless of the weather.

I’m excited to share this iron & protein rich recipe with you. It was a hit in our house, and I’m hoping you will enjoy it too!

I had Kale in my Farm Fresh To You box this week and while kale is not my favorite veggie, I love finding ways to slip it onto my plate because it is so nutritious.

Kale is high in fiber, contains antioxidants, calcium, & vitamins C & K – as well as iron, and a wide range of other nutrients that can help keep us healthy & strong.

Today I paired it with chickpeas to make a super iron & protein rich meal for myself after a big morning workout. The addition of healing spices like turmeric, cumin & coriander offer numerous health benefits while adding incredible flavor. The coconut milk…well that just magically transformed the whole thing into a nourishing hug.

So tasty & so good for you!

Kale & Chickpea Curry


1. 2 tablespoons unrefined coconut oil

2. 1 teaspoon cumin seeds

3. 1 teaspoon mustard seeds

4. 1 medium onion, small dice

5. 2 cloves of garlic, minced

6. 2 teaspoons fresh ginger, grated with a microplane

7. 1 medium tomato, small dice

8. 1 teaspoon coriander

9. 1 teaspoon turmeric

10. 2 cups packed kale, chopped into small pieces – leaves only, stems removed

11. 1 teaspoon Himalayan pink salt & a few grinds of fresh black pepper

12. 1 can chickpeas, rinsed & drained

13. . 1 can full fat coconut milk

14. juice of 1/2 a lime

15. 2 tablespoons of fresh cilantro, stems removed, for garnish.


Heat oil in a large nonstick skillet over medium.

Add cumin & mustard seeds.

When the seeds begin to pop, add onions. Stir.

Cook onions until slightly golden, stirring occasionally. Roughly 5 to 7 minutes.

Add garlic & ginger, stirring frequently for 1 minute.

Add tomato. Stir.

Cook stirring occasionally, until the tomato starts to break down and release it’s juices.

Add coriander & turmeric – stirring for 30 seconds.

Add kale, stirring to coat with the masala gravy.

Add salt & pepper.

Simmer until the kale is just tender, about 3 to 5 minutes.

Add chickpeas, stir.

Add coconut milk, stir.

Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the chickpeas are very tender, 3 to 5 minutes.

Remove from heat, and stir in lime juice.

Garnish with cilantro & serve.


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