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Chickpea Almond Butter Curry with Kale Recipe

Chickpea Almond Butter Curry with Kale recipe


This is a warm, creamy curry made with chickpeas and almond butter. It's filled with spices and has kale for extra greens. You can eat it with rice or bread. It's yummy and makes you feel good!


4 cloves garlic, minced
20 g ginger, minced
1 medium onion, diced
2 x (400 g) cans chickpeas, drained and rinsed
1 green chili, finely sliced
20 g kale, chopped
2 tbsp almond butter
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
1 (400 g) can diced tomatoes
1 (400 ml) can coconut milk
1 tbsp tamari or soy sauce
Juice of 1/2 lemon
3 tbsp coconut yogurt (optional, for topping)
Handful of toasted almonds, chopped (optional, for topping)


Prepare all the ingredients: mince the garlic and ginger, dice the onion, slice the chili, chop the kale, and open the cans of chickpeas, tomatoes, and coconut milk.
In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 3 minutes. Then add the minced ginger and garlic and cook for another 2 minutes, stirring often.
Stir in the garam masala, turmeric, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
Add the diced tomatoes and coconut milk to the pot. Break up any large pieces of tomato with a spatula. Add the drained chickpeas and bring the mixture to a simmer.
Mix in the almond butter and tamari or soy sauce. Let the curry simmer for about 5 minutes, then add the chopped kale and cook until it's wilted and the curry has thickened slightly.
Remove from heat and squeeze in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
Serve the curry hot, topped with a dollop of coconut yogurt and a sprinkle of toasted almonds if desired.

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