Chickpea and Kale Thai Coconut Curry

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Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

Vegetarian Thai Red Curry Recipe

I have a couple curry recipes that I absolutely adore — Thai Chicken Coconut Curry and Sweet Potato Chickpea Coconut Curry. So much flavor in such easy and healthy food.

When I had a recent curry craving, I married those two recipes and came up with this new chickpea kale curry that I couldn’t stop eating. I couldn’t pick a favorite from the three of them.

It’s supremely easy, ready in 15 minutes, vegan, and gluten-free, but you’d never guess because it’s hearty, comforting, and keeps you satisfied for hours.

Sweet Vidalia onions, carrots, chickpeas, and kale are simmered in a coconut-milk based sauce with Thai red curry paste, garlic, ginger, and corriander added to it.

Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

What’s in the Chickpea Kale Curry?

For this vegetarian chickpea curry recipe, you’ll need:

  • Coconut oil
  • Sweet Vidalia onion
  • Garlic
  • Ground ginger and coriander
  • Chickpeas
  • Coconut milk
  • Carrots
  • Thai red curry paste
  • Fresh kale
  • Lime juice
  • Brown sugar
  • Fresh cilantro

Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

How to Make Chickpea Kale Curry

Sauté the aromatics (garlic, onions, spices) in coconut oil until softened. Add the chickpeas, carrots, coconut milk, and curry paste and simmer the mixture until it’s reduced and thickened somewhat.

Stir in the kale and let it wilt prior to adding the remaining ingredients.

I like spooning the curry over rice and garnishing it with fresh cilantro.

Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

Can I Use Curry Powder Instead of Curry Paste?

Thai red curry paste adds a very different flavor profile than curry powder (Indian) has and I find Thai curry to be smoother and richer.

If all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.

Can This Recipe Be Made in Advance?

Definitely! Curries keep well for up to five days in the fridge, and they taste better over time as the flavors have time to mingle.

Thai Chickpea and Kale Curry — An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!!

Tips for Making a Vegetarian Red Curry

As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used almost 4 rounded tablespoons of this curry paste and I wouldn’t call it spicy, but instead very flavorful. My 11-year-old wasn’t at all phased by it, but we enjoy spicy food.

If you have extra veggies you want to incorporate including cauliflower, bell peppers, canned tomatoes, sugar snap peas, or edamame, add them when you add the coconut milk and carrots.

I added a generous 2 tablespoons of lime juice and I love the prominent lime undercurrent the dish takes on, especially with the fresh cilantro since they complement each other and the curry beautifully, but add less to taste if you’re not as into lime as I am.

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4.63 from 64 votes

Chickpea and Kale Thai Coconut Curry

By Averie Sunshine
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!!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 Servings
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Ingredients  

  • 2 to 3 tablespoons coconut oil, olive oil may be substituted
  • 1 large/extra-large sweet Vidalia or yellow onion, diced small
  • 3 to 5 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • one 15-ounce can chickpeas, drained and rinsed (I used no-salt added)
  • one 14-ounce can coconut milk (I used lite
  • 1 to 1 ½ cups shredded carrots
  • 1 to 4 tablespoons Thai red curry paste
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • about 3 to 4 cups fresh kale, torn into pieces with center ribs removed
  • 1 to 2 tablespoons lime juice
  • 1 to 2 tablespoons brown sugar, optional and to taste
  • about 2 tablespoons fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • 1 to 2 green onions sliced into thin rounds for garnishing, optional
  • rice, quinoa, or naan, optional for serving

Instructions 

  • 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

Serving: 1, Calories: 835kcal, Carbohydrates: 99g, Protein: 28g, Fat: 42g, Saturated Fat: 30g, Polyunsaturated Fat: 8g, Cholesterol: 13mg, Sodium: 1258mg, Fiber: 20g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Thai Curry Recipes:

Coconut Lime Chicken Sweet Potato Curry — An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!

Thai Yellow Curry with Chicken — Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite!

Potato Chickpea Coconut Curry – This vegan gluten-free curry is pure HEALTHY COMFORT FOOD with a fusion of Thai and Indian flavors!! Hearty, delicious, easy, ready in 30 minutes, and the leftovers freeze wonderfully!!

Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!

Thai Chicken Coconut Curry – An easy one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!

Sweet Potato and Chickpea Coconut Curry - An EASY one-skillet curry that's ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!

4.63 from 64 votes (42 ratings without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Delicious flavorful and colorful dish. I enjoyed it with some plain quinoa I had on hand. Will be making to this recipe again for sure. Thanks.

  2. 5 stars
    I needed to make lunch but didn’t want to go to the store. Luckily I had everything I needed for this recipe at home. It came out so good!! Only change I made was to add a chopped up birds eye chili for a kick. I will definitely be adding this to my go to recipes.

    1. Thanks for the five star review and it’s great that you have everything on hand to make this and then it will be going into your regular rotation!

  3. 5 stars
    I needed to make lunch but didn’t want to go to the store. Luckily I had everything I needed for this recipe at home. It came out so good!! Only change I made was to add a chopped up birds eye chili for a kick. I will definitely be adding this to my go to recipes.

  4. 5 stars
    Just finished a bowl of your recipe, fantastic! I was a little worried about the thickness so I added some veggie broth and was lazy to shred carrots. Still came out great. Thanks!

  5. 5 stars
    Just finished a bowl of your recipe, fantastic! I was a little worried about the thickness so I added some veggie broth and was lazy to shred carrots. Still came out great. Thanks!

  6. Wow averie!! Really easy. First time ever eating kale in a stew. You know what?? I’m gonna do it again. Thanks
    I am so excited about your pumpkin recipes this fall. I usually end up making the first one you post.

    1. I’m glad to hear you enjoyed this and will make it again! I feel like kale and spinach are fairly close cousins when put into a curry, stew, or soup, and taste and behave similarly enough. I chose kale for this one because I already have a similar recipe with spinach that is a reader favorite and wanted something similar but not identical :)

  7. 5 stars
    I made this for my church choir end-of-season dinner and it was a big hit. I made a double batch and added some spinach and a can of diced tomatoes. Lots of requests for the recipe, which I gladly shared. This is a great vegan, gluten-free recipe that doesn’t feel sad in any way. So easy to make with what amounts to pantry staples.

  8. 5 stars
    I made this for my church choir end-of-season dinner and it was a big hit. I made a double batch and added some spinach and a can of diced tomatoes. Lots of requests for the recipe, which I gladly shared. This is a great vegan, gluten-free recipe that doesn’t feel sad in any way. So easy to make with what amounts to pantry staples.

  9. 5 stars
    This recipe is just phenomenal! I made it last night using fresh, raw kale and used the maximum for the ingredients with ranges. Served over basmati rice. The flavors and textures are incredible. Thank you for this fabulous gourmet recipe. It’s the first one I’ve tried, as I only recently found your website. I can’t wait to explore further and discover more healthy and beyond delicious meals.

  10. 5 stars
    This recipe is just phenomenal! I made it last night using fresh, raw kale and used the maximum for the ingredients with ranges. Served over basmati rice. The flavors and textures are incredible. Thank you for this fabulous gourmet recipe. It’s the first one I’ve tried, as I only recently found your website. I can’t wait to explore further and discover more healthy and beyond delicious meals.

  11. 4 stars
    This is delicious but my curry paste must be way hotter than yours I put in three and it burns! They are usually not as hot the next day hoping it’s good tomorrow too and a bit tamer.

    1. Maybe it is. That’s the thing about curry pastes and powders, they do vary wildly which is why I always recommend adding to taste and starting slowly. I also have a high tolerance for heat and spice, too. Glad you enjoyed the recipe!

  12. 4 stars
    This is delicious but my curry paste must be way hotter than yours I put in three and it burns! They are usually not as hot the next day hoping it’s good tomorrow too and a bit tamer.

  13. This is SO yummy and easy. Thank you….love so many of your recipes! I will definitely be making this again.

    1. Thanks for letting me know you love so many of my recipes and that this was a winner that you’ll definitely make again!

    1. I loved this so much! I love anything with red curry paste and coconut milk though :) I think you’re sort of on that bandwagon too!

    2. 5 stars
      I love curry—Jamaican, Indian, Thai… And *this* curry is everything! My husband and I made it together for a late lunch. After the first taste, I heard, “Wow” and then, “We need to make this again” and later, “…like this week.”

      I followed the recipe, adding sautéd tofu and red bell peppers. Since I used full fat coconut milk, I just dumped the whole can of chickpeas in, undrained. Served with brown basmati rice and garlic flatbread. The flavors are beautiful and warm and comforting — the stuff of my curry dreams. Seriously, I’m in bed thinking I’ll be having leftovers for breakfast!

      1. Thanks for the 5 star review and glad this is the stuff of your curry dreams! Please check out many of the curry recipes I linked to in this post too if you’re a curry fan!