Who wants curry? I, of course, always want curry. Let's have curry!

So I explored the pantry and came up with a can of chickpeas and one of coconut milk. Perfect.

Chickpeas always benefit so much from a long, hot bath in something super-flavorful, which makes them a natural match with coconut milk. Then all you need to do is check out the crisper and see which vegetables to add. I found a bunch of kale, a couple carrots, and, hiding in the back of the freezer, a bag of peas. Chickpea coconut curry, here we come.

Normally when I season a coconut milk curry I go straight for the curry paste. This time, however, we were out, so I went for ultra-simple spicing and just used hot curry powder. Hey, it worked with the coconut milk chicken that has somehow become a huge hit on Pinterest! (Seriously, how? Those pictures are awful.) And it also worked here. Hooray!


Chickpea coconut curry with kale, carrots, and peas

peanut or other oil of choice
1 onion
1-inch knob of ginger
1 jalapeno or other hot pepper
2 small carrots or 1 large
1 can chickpeas
~1.5 cups frozen peas, defrosted
1 bunch kale
1 can coconut milk
salt, curry powder (or your choice of individual spices)
rice or your choice of grain to serve

Start by sauteing a chopped onion in your oil of choice in a wide saute pan. Mince your ginger and jalapeno; scrub and slice your carrots. Add all of these to the softened onion. Give the pan a pinch of salt, stir, and cook over medium for about five minutes, stirring occasionally.

Next, drain and rinse your can of chickpeas and add them to the pan. Shake your coconut milk well before opening it and adding it as well. Season with curry powder, stir everything together, and bring the pan to a gentle simmer. Let cook over medium-low for at least ten minutes, so the coconut milk begins to reduce and the chickpeas have a chance to absorb plenty of flavor.

While you're waiting, prep the rest of your vegetables. Defrost your peas by submerging them in warm water, letting them soak for a few minutes, and then draining them. Wash, destem, and chop your kale leaves.

When the coconut milk has reduced by about half, add all the rest of your vegetables to the pan. Adjust your seasonings and cook for about five more minutes, or until your kale has wilted and become completely tender and your coconut milk has become a thick sauce coating your curry. Taste, add a bit more salt if necessary, and you're ready to serve. Yay!


I had my curry over short grain brown rice, because that's how I roll, but practically any grain you like would be an excellent match here. Garnish is not really necessary with such an array of beautiful vegetables, although a little cilantro wouldn't hurt. But really, all you need to do is get it into a bowl and eat. Super simple.

CURRY. Such an excellent, hearty, and cheap dinner. And did you notice it was vegan as well? It's vegan. Yay!

What quick yet tasty dinners are you conjuring up out of the dark recesses of the pantry?