The Meal Planner

Happy New Year!  We had a fabulous Christmas and New Years surrounded by tons of family.  We hosted everyone at our place, so the last day or two has been spent completely VEGGING out.  Gotta recover from all the busyness!

This was a recipe I served to my vegetarian-loving brother-in law and his fam.  I've actually made this recipe quite often in the last couple months.  It's one of those vegetarian meals my husband actually enjoys!  When I first made this, it was also one of my first introductions to kale and I'm hooked.  I love the way it holds up in soups, stews or curries and doesn't get soggy or slimy.  

Packed with nutrition AND flavor this is a great way to eat your veggies (and to start off the new year)!

Recipe adapted from Dinner with Julie

Serves 4

1 tbsp canola oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp grated fresh ginger
1-2 tsp curry paste
1/2 tsp chili powder
1/2 cup grape tomatoes, halved
1 tbsp lemon juice
pinch red pepper flakes (optional)
1 19 oz (540 mL) can chickpeas, drained well
2 cups kale, chopped
1 14 oz (398 mL) can coconut milk (or light coconut milk)
1/2 tsp salt, or to taste

4 medium sweet potatoes, cut into 1 inch cubes
1 tbsp canola oil
salt and pepper

fresh cilantro for garnish (optional)

Preheat oven to 350 degrees.  Place sweet potatoes on a baking sheet and toss with oil.  Season with salt and pepper. Roast for 25-30 minutes.

In a large, heavy skillet, heat the oil over medium-high heat and cook the onion for about 5 minutes, until soft; add the garlic, ginger, curry paste and chili powder and cook for another minute or two. Add the tomatoes, lemon juice and red chili flakes (if using); cook for 2-3 minutes, stirring often. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Add the kale and cook until it wilts, about 3-4 minutes; add the coconut milk, bring to a simmer and cook, stirring often, until the mixture thickens. Add the salt and cook until it’s as thick or saucy as you like.

Serve coconut curried chickpeas and kale either alongside roasted sweet potatoes or on top.

Click here for printable version of Coconut Curried Chickpeas and Kale with Roasted Sweet Potatoes

My meat loving husband really likes this dish as do my kids.  It's pretty great when you can convince your 3 and 5 year old they love kale, chick peas and sweet potatoes!  I like to go easy on the curry paste because I love the creamy flavor of the coconut milk.  Sometimes swapping out regular coconut milk for light doesn't work because it makes the final dish too runny.  But in this case, it works great and I've done it many times.  I usually like to give you guys ideas for how to serve up the recipe and create a meal but this one is a complete meal all on its own!  The sweet morsels of sweet potatoes go perfectly with the chick peas and kale.

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4 Responses
  1. Nikki Says:

    This looks great! I appreciate the comment about the light coconut milk; we've tried using light with your green curry and we had to thicken with cornstarch, so knowing off the bat that it works well with this recipe is a real bonus!

  2. Kirsten Says:

    What brand of curry paste works best?

  3. Hi Kirsten,
    I use Patak's mild curry paste (an Indian curry paste) and we like it, but I think with this dish you could really just add what you have on hand, like a Thai curry paste or whatnot. The sweet potatoes, kale and coconut milk would go well with Thai flavors or Indian flavors so it's your call. But the only way I've tried it is with the Indian curry paste I mentioned. Good luck!

  4. Meredith Says:

    How could I modify this for the slow cooker? Chickpeas have such an awesome texture from slow cooking!