Curry Coconut Chickpea Stew

5 from 7 votes

Curry Coconut Chickpea Stew

This curry coconut chickpea stew is rich, hearty and packed with flavor. A one-pot meal that’s fast, filling and perfect for cozy nights in.

Prep Time10

Cook Time25

Total Time35

Course: Meals

Cuisine: Indian

Keyword: Soup

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 Tablespoons vegetable oil
1 onion
3 Cloves garlic
1 Teaspoon kosher salt
½ Tablespoon hot curry powder
½ Tablespoon red curry paste
1 Can diced tomatoes 14 ½-Ounce Can
3 Cup vegetable broth or chicken broth
2 Cans chickpeas 15-Ounce Cans
1 Can coconut milk full fat
8 Ounces kale fresh

Instructions

Remove the stems from the kale and cut the leaves into chunks, wash and dry the kale leaves. Set aside to dry
Heat oil over medium-high heat in a Dutch oven. Add the onion, garlic, and kosher salt. Sauté for 5 minutes, stirring until translucent and soft. Be careful not to burn the garlic.
Add hot curry powder and red curry paste to the pot and stir for 15 to 30 seconds until fragrant.
Add diced tomatoes, broth of choice, and chickpeas to the soup pot. Stir and scrape the bottom of the pot and bring to a boil.
Reduce to a simmer, cover. Simmer for 15 minutes.
Add coconut milk and simmer for another 5 minutes to meld the flavors together.
Add the kale and cook until wilted, about 3 minutes, and then serve hot.

Notes

Use full-fat coconut milk: It creates a creamier, more luxurious texture.
Let it sit before serving: The flavors deepen as it rests.
Add kale last: This preserves color, texture and nutrients.
Make it ahead: The stew stores well and reheats beautifully.

Nutrition

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