Chickpea and Kale Thai Coconut Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai-inspired coconut curry with chickpeas, kale, and vegetables that's ready in 15 minutes. It's hearty and flavorful with low calories and carbs despite tasting indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 900mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 138mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.