CURRIED KALE & CHICKPEA SOUP
Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour
Provided by Anna Glover
Categories Lunch, Starter, Supper
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
- Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.
Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
CHICKPEA AND KALE CURRY
Embrace the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. This meatless main offers plenty of protein thanks to quinoa and chickpeas, and boasts 40% of your daily fiber goal. Coconut milk lends velvety richness, while a mix of peanut butter and spices give the sauce rich flavor. A flourish of fresh herbs at the end brightens and freshens the dish.
Provided by Cooking Light
Time 25m
Yield Serves 2 (serving size: 1/2 cup quinoa and 1 cup curry mixture)
Number Of Ingredients 15
Steps:
- Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add kale and garlic; cook, stirring often, until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice.
- Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze remaining quinoa and curry for later use.
Nutrition Facts : Calories 409, Carbohydrate 53 g, Fat 15 g, Fiber 11 g, Protein 15 g, SaturatedFat 5 g, Sodium 595 mg, Sugar 6 g
SAUTEED CHICKPEAS AND KALE
Good If you're looking for a healthy side, this sautéed kale with roasted chickpeas is delicious! Perfect for my adrenal fatigue eating plan.
Provided by Amy Anderson
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Grease a cookie sheet and keep aside.
- Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet. Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
- While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.
- Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika. Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.
- Add handfuls of roasted chickpeas to the cooked kale and serve.
Nutrition Facts : Calories 482 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 18 grams fiber, Protein 21 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 serving, Sodium 200 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
KALE WITH CHANA & COCONUT
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries
Provided by Jane Hornby
Categories Dinner, Main course, Side dish, Supper
Time 30m
Yield Serves 2 as a main, 4 as a side
Number Of Ingredients 16
Steps:
- Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
- Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.
- Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CHICKPEA AND KALE THAI COCONUT CURRY
Chickpea and Kale Thai Coconut Curry - An EASY one-skillet vegan curry that's ready in 15 minutes and has fabulous Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 17
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the chickpeas, coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
- Add the kale and cover the skillet with a lid to encourage the kale to melt, about 1 to 2 minutes. Stir to incorporate the kale.
- Add the lime juice, optional brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
Nutrition Facts : Calories 835 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 42 grams fat, Fiber 20 grams fiber, Protein 28 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1258 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHICKEN, CHICKPEA AND KALE CURRY
A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar
Provided by Yana W.
Categories Beans
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
- Slice the chicken breast into small cubes, approximately 1 inch thick.
- Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
- To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
- Add the dried spices, stir and cook for 1-2 minutes.
- Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
- Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
- Cut each sweet potato in half.
- To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).
Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2
CURRIED CHICKPEAS & KALE
Make and share this Curried Chickpeas & Kale recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.
More about "chickpea and kale curry food"
CHICKPEA COCONUT CURRY WITH BROCCOLI & KALE - VEGAN FOODIEZ
From veganfoodiez.com
Cuisine AsianCategory Main CourseServings 8Total Time 30 mins
- Heat a large pot over medium heat and add sliced onions with a splash of water. Cook until slightly translucent.
- Add garlic, ginger, and curry powder and let cook for another couple of minutes. Keep adding water, as necessary.
- Add to the pot broccoli cut to small florets/pieces, coconut milk from the can, and miso paste. Stir to dilute the miso paste in coconut milk. Let cook for 10 minutes.
- Next, add kale, chickpeas, and chopped tomatoes. Pour in water so that the liquid almost covers the veggies. Add salt and let cook for another 5-10 minutes until your desired texture of the curry.
BUTTERNUT SQUASH, CHICKPEA, AND KALE CURRY - GREATIST
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Author Jess DangEstimated Reading Time 2 mins
VEGAN CHICKPEA, SWEET POTATO, AND KALE CURRY ...
From occasionallyeggs.com
4.5/5 (40)Calories 309 per serving
- Heat a large pan over medium heat and melt the coconut oil. Add the onion and cook for a couple of minutes, or until fragrant and translucent. Stir in the sweet potato and cook for another two minutes.
- Add the garlic, ginger, and spice blend, and cook for another 30 seconds. Add the tomatoes and coconut milk, then stir to combine.
- Cover and increase the heat to bring the curry to a low boil. Add the chickpeas, then reduce the heat to low and simmer for about 20 minutes, or until the sweet potato is tender.
SPICY CHICKPEA KALE AND POTATO CURRY - YAY! FOR FOOD
From yayforfood.com
4.6/5 (24)Total Time 40 minsCategory DinnerCalories 192 per serving
- In a small bowl, combine the spices (minus the salt) and set aside* (see first note). In a blender, puree the whole tomatoes (with juice) and set aside. The pureed tomatoes will be around 4 cups** (see second note).
- In a large saucepan, heat the oil over medium-high heat and add onions with a small pinch of salt. Stir occasionally until onions are browned, 5-6 minutes.
- Add in the garlic and ginger and stir to combine with the onions for 15 seconds (do not allow the garlic to burn). Then stir in the spice blend until fragrant, about 30 seconds.
- Mix in the pureed tomatoes, chickpeas, and potatoes, making sure to scrape the bottom of the pan to get the brown bits. Stir in ½ - ¾ cup of water (or coconut milk) if necessary (enough to just cover the top of the chunky ingredients).
SWEET POTATO, KALE, AND CHICKPEA CURRY - PURELY KAYLIE
From purelykaylie.com
5/5 (1)Total Time 30 minsCategory DinnerCalories 375 per serving
- Heat a large pot or skillet on medium-low temperature. Add oil and diced onions. Sauté for 1-2 minutes, stirring frequently. Add minced garlic, ginger, cinnamon, cumin, and salt. Sauté for an additional minute. Add cubed sweet potatoes and red curry paste. Cook for 5 minutes, stirring frequently.
- Add coconut milk, vegetable broth, garbanzo beans, and coconut sugar. Mix the ingredients to combine. Bring to a boil, then simmer for 15-20 minutes or until sweet potatoes are tender. Toss in the chopped kale and cook for 2-3 minutes (until wilted).
1-POT GREEN CURRY WITH CHICKPEAS & KALE - MINIMALIST BAKER
From minimalistbaker.com
4.9/5 (24)Calories 488 per servingCategory Entree
- Heat a large pot or Dutch oven over medium heat. Once hot, add water, shallot or onion, and ginger. Sauté for 3-4 minutes, stirring frequently, until fragrant and onion is translucent.
- Add garlic and sauté for a few minutes more. Then add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more.
- Add sweet potatoes, half of the coconut aminos, and curry powder and stir to coat. Cook for 2-3 minutes to infuse the curry paste and powder into the potatoes. Then add coconut milk, water or vegetable broth, the remaining half of the coconut aminos, and stir. Bring to a simmer over medium heat.
- Once simmering, add the chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
CHICKPEA KALE CURRY SOUP - SERVED FROM SCRATCH
From servedfromscratch.com
5/5 (19)Total Time 45 minsCategory SoupCalories 126 per serving
VEGAN POTATO AND CHICKPEA CURRY - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (17)Category MainsCuisine Indian, VeganTotal Time 50 mins
- Heat 2 tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.
- Add all the spices - black mustard seeds, cumin seeds, cumin, turmeric, garam masala and chilli powder. Fry until fragrant, about 40 seconds. Add a little oil if its too dry.
- Add roughly chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste.
VEGAN CHICKPEA CURRY WITH KALE (GLUTEN-FREE & PALEO OPTIONS)
From thewholesmiths.com
Servings 4Estimated Reading Time 7 minsCategory Dinner / MainTotal Time 35 mins
- Heat a dutch oven or large pot over medium heat and add the olive oil to the pot. Once the oil is hot, cook the onions and 1/2 teaspoon of the salt, stirring occasionally, for 7 to 8 minutes until they are tender and lightly browned.
- Add the coconut milk, water, coconut sugar, curry powder, smoked paprika to the pot and stir to combine.
- Add the diced tomatoes, kale, chickpeas and remaining 1 1/2 teaspoons of the salt to the pot and cook, covered for 5 minutes until the kale has softened.
ONE POT CHICKPEA CURRY (VEGETARIAN!) - FIT FOODIE FINDS
From fitfoodiefinds.com
5/5 (1)Total Time 30 minsCategory Lunch And DinnerCalories 379 per serving
- Heat olive oil in a large skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, add garlic, onion, ginger, and 1/4 teaspoon salt. Saute for 3-5 minutes or until the onion is translucent.
- Next, add coconut milk, vegetable broth, diced tomatoes, tomato paste garam masala, curry powder, red pepper flakes, and 1/4 teaspoon salt. Mix to combine and bring to a boil over medium/high heat.
- Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let simmer for 10 minutes.
PUMPKIN CHICKPEA CURRY WITH KALE - COOKING CHAT
From cookingchatfood.com
4.8/5 (4)Total Time 45 minsCategory MainCalories 198 per serving
- Heat the oil in a pan over medium heat. Add the onions and carrots, cook until they begin to soften, about 10 minutes. Add the garlic and cook for another two minutes.
- Stir in the vegetable broth, chickpeas and pumpkin puree. Add the potatoes, kale and cauliflower if using. Bring the liquid to a boil, then reduce heat to a simmer.
- Simmer covered, stirring occasionally, until the potatoes are soft. This will take about 25 to 30 minutes. When the potatoes and other vegetables are tender, you are ready to eat.
THAI CHICKPEAS AND KALE CURRY RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
- Prepare the chickpeas: Soak dried chickpeas overnight in a large mixing bowl. Rinse and drain. Place soaked chickpeas in a pot topped with 2 inches of water, bring to a boil, then lower the heat, cover, and simmer for 1 hour until the beans are soft with split skins. Drain and set aside. (Note 1)
- Chickpeas curry: Heat oil in a wok/large skillet over medium-high heat. Sauté onion until translucent, add red curry paste and tomatoes, mix well. Add boiled chickpeas and mix well.
- Stir in coconut milk, fish sauce, soy sauce, and coconut palm sugar. Mix and bring to a boil, lower the heat to medium and continue cooking until the sauce has reduced.
- Add kale: Once you are satisfied with the thickness of the curry, add chopped kale. Stir to mix and cook for 2 minutes.
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