Creamy Curried Kale and Chickpeas

In a rich coconut curry sauce, this creamy and tasty dish combines healthy kale with protein-rich chickpeas. Easy to make and great for busy weeknights, this vegan meal is filling and quick.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can 15 oz chickpeas, drained and rinsed
• 1 cup coconut milk
• 4 cups kale, stems removed and chopped
• Salt and pepper, to taste

Instructions:

In a large skillet, heat olive oil over medium heat

Add diced onion and cook until translucent, about 5 minutes

Stir in minced garlic, curry powder, cumin, turmeric, and cayenne pepper

Cook for another 1-2 minutes until fragrant

Add chickpeas to the skillet and stir to coat with the spices

Pour in coconut milk and bring to a simmer

Cook for 5 minutes, allowing the flavors to meld together

Add chopped kale to the skillet, stirring until wilted and tender, about 3-5 minutes

Season with salt and pepper to taste

Serve hot, optionally garnished with fresh cilantro or a squeeze of lime juice