Chicken Chickpea And Kale Curry Recipes

CHICKPEA AND KALE THAI COCONUT CURRY

Chickpea and Kale Thai Coconut Curry image

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!!

Provided by Averie Sunshine

Time 15m

Number Of Ingredients 17

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 1/2 cups shredded carrots
1 to 4 tablespoons Thai red curry paste
1 teaspoon kosher salt, or to taste
1/2 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

Steps:

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 Facts : Calories 835 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 42 grams fat, Fiber 20 grams fiber, Protein 28 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 1258 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CURRIED CHICKPEAS & KALE

Curried Chickpeas & Kale image

Make and share this Curried Chickpeas & Kale recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped onions
4 cloves garlic, minced
1/2 teaspoon cumin
3 cups chopped kale or 1 package frozen chopped spinach
1 1/2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 cups vegetable broth
3 cups cooked chickpeas
1 cup chopped tomato
1/4 teaspoon salt

Steps:

Combine all ingredients in your crock pot and let it cookon low 7 to 8 hours, or on high for 4 hours.

CHICKEN, CHICKPEA AND KALE CURRY

Chicken, Chickpea and Kale Curry image

A simple, filling curry. To make vegetarian, omit the chicken. Modified heavily from 200 Curries: Hamlyn All Color by Sunil Vijayakar

Provided by Yana W.

Categories Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (15 ounce) can low-sodium chickpeas, drained and rinsed
12 ounces boneless skinless chicken breasts
2 sweet potatoes, washed
2 tablespoons cooking oil
2 onions, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon curry powder or 1 tablespoon garam masala
1 (14 ounce) can chopped low-sodium tomatoes
1 teaspoon brown sugar
1/2 cup water
3 cups kale or 3 cups spinach, washed stemmed and chopped
2 tablespoons chopped mint (optional) or 2 tablespoons chopped cilantro (optional)
4 tablespoons low-fat plain yogurt (to garnish) (optional)

Steps:

Pierce the sweet potatoes with a fork or knife point in several places, then bake in a pre-heated 400 degree oven for about 1 hour, or until tender. Set aside.
Slice the chicken breast into small cubes, approximately 1 inch thick.
Heat the oil in a deep pot, carefully add the chicken pieces. Allow to cook undisturbed on once side for about 3-4 minutes, or until golden brown. Flip the chicken and allow to brown on the other side. Remove the chicken to a bowl and set a side.
To the hot pan, add the onions and cook, stirring occasionally, on medium-low heat until they soften and start to take on color.
Add the dried spices, stir and cook for 1-2 minutes.
Stir in the tomatoes, sugar, and water. Raise the heat to high and bring to a boil. Stir, cover, reduce heat and simmer gently for 20 minutes.
Add the reserved chicken, chickpeas, chopped kale and simmer until the greens are tender, 3-8 minutes. Then turn off the heat and let cool for about 10 minutes before serving.
Cut each sweet potato in half.
To serve, top a sweet potato half with the curry, a spoonful of yogurt, and chopped cilantro or mint (if using).

Nutrition Facts : Calories 471.7, Fat 13.1, SaturatedFat 1.8, Cholesterol 54.4, Sodium 190.9, Carbohydrate 60.1, Fiber 14.3, Sugar 13.8, Protein 32.2

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