Chickpea Curry Recipe
Recipe By Well Plated
Easy thai chickpea curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy to find ingredients Super tasty and ready in 30 minutes, so its perfect for fast weeknight dinners. Gluten free and vegan friendly recipe that's great leftover too
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1hr 20minstotal
15minsPrep
20minsCook
1hr 20m.total
15m.Prep
20m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Chickpea Curry Recipe
- 1/4 tablespoon Extra virgin olive oil
- 1 Cloves garlic minced
- 1/2 tablespoon Minced Fresh Ginger
- 0.13 Medium Yellow Onion Chopped, Or 1 Shallot, Chopped
- 1.25 tablespoon Green Curry Paste I Used Thai Kitchen Brand
- 1/2 can Light coconut milk
- 0.13 inch 1 Large Sweet Potato Peeled And Cut Into Dice
- 1/4 bunch Kale Stems Removed And Discarded, Roughly Chopped
- 1/4 can Reduced Sodium Chickpeas, Rinsed And Drained
- 1/4 Small Head Broccoli Cut Into Florets
- 1/2 tablespoon Fresh Lime Juice From About 1 Lime
- 1/4 tablespoon Fish Sauce To Make Vegan, Swap Soy Sauce Or Coconut Aminos
- 0.13 tablespoon Coconut sugar or brown sugar
- 0.13 cup Nonfat Plain Greek Yogurt To Make Vegan, Swap A Soy Or Coconut Milkbased Yogurt Or Simply Omit It
- As required Cooked Brown Rice For Serving
- As required Chopped Fresh Basil For Serving
Nutrition
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Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Well Plated