Description
Beet & Kale Chickpea Curry is a vibrant and nourishing vegan dish that effortlessly blends earthy roasted beets, protein-rich chickpeas, and nutrient-dense kale in a creamy coconut milk base. Infused with aromatic spices, this curry is perfect for cozy nights in or impressing guests. Whether served over rice or enjoyed on its own, it’s a hearty meal that delights the senses and warms the heart.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium beets, peeled and diced
- 4 cups fresh kale, chopped
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Prepare ingredients: Rinse chickpeas and chop beets into bite-sized pieces.
- Saut? aromatics: Heat olive oil in a large pot over medium heat; add onion and cook until translucent (about 5 minutes). Stir in garlic and ginger.
- Add spices: Mix in cumin, coriander, turmeric, and chili powder; saut? for about 1 minute until fragrant.
- Incorporate beets: Stir diced beets into the spice mixture; cook for an additional 5 minutes.
- Pour coconut milk: Add coconut milk and vegetable broth; bring to a simmer.
- Add chickpeas and kale: Stir in chickpeas and chopped kale; cook for another 10 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg