---
title: Creamy Kale Curry with Chickpeas
tags:
  - quick
  - main
  - curry
  - thai
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/kale-curry/#recipe
locale: en_US
diet: vegan
servings: 4
prep time: 10min
cook time: 20min
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@kale|fresh curly kale{700%g}(stems removed and leaves cut into bite-sized pieces)
@peanuts|salted and roasted peanuts{40%g}
>> [define]: default

> This creamy kale curry is made with chickpeas, peanuts, and a creamy coconut milk base! It's a delicious vegan dinner that can be ready in about thirty minutes.

Coat the bottom of a #large pot{} with the @vegetable oil{1%tbsp} and place it over medium heat.
Give the oil a minute to heat up, then add the @onion{1}(diced).
Sweat the onion for about five minutes, stirring often, until it starts to soften up.

Stir in the @garlic{2%cloves}(minced), @ginger{2%tsp}(grated), and @yellow curry paste{1/4%cup}.
Sauté the mixture for about one minute, until it becomes very fragrant.

Stir in the @full-fat coconut milk{400%ml}, @kale{}, and @chickpeas{400%g}(drained and rinsed).
Raise the heat to high and stir the mixture while bringing the coconut milk to a boil.
The kale will start to wilt as it heats up.

In a #small pot{}, bring @water{3%cups} to a boil, then add the @rice{2%cups}.
The rice should be done after about ~{15%min}.

Once the coconut milk and the kale as softened a bit, lower the heat so that the liquid is cooking at a low simmer and cover the pot.
Let the curry simmer for ~{15%min}, occasionally uncovering it and giving it a stir.
The curry is done cooking when the kale has gotten very soft.

Remove the pot from heat and season the curry with salt and pepper to taste.

Serve topped with peanuts over rice.