Every time I make this Indian style curry dish, I’m blown away by how delicious it tastes when I take my first bite. The sauce combines red curry paste along with lots of garlic, ginger, onion and spices to flavor the creamy coconut milk base. Chickpeas serve as the main source of protein and the addition of kale or spinach gives the dish a healthy dose of nutrients.
Try serving this tasty curry over cauliflower rice if you’re trying to cut back on carbs. I’ve included a bonus recipe in case you haven’t tried cauliflower rice yet and would like to give it a go. It’s super simple, healthy, and freezable for quick meal prep in the future. Alternatively, enjoy over basmati or jasmine rice with some warm naan on the side.
You can throw in some cubed tofu for extra protein as well as more veggies if desired. Green peas, diced carrots, potatoes, and/or peppers would all make great additions. Cauliflower florets would be a tasty addition also, but I would only add this if serving over regular rice. If serving over cauliflower rice, additional cauliflower in the curry might be a bit overwhelming.
Finished off with a generous squeeze of lime juice and garnished with a dollop of plain yogurt and some fresh cilantro, this meal will surely tantalize your taste buds while remaining healthy. If vegan, either use vegan yogurt or omit it altogether.
If you’ve never tried Indian cuisine because you think you won’t like it, I urge you to reconsider. It’s one of my favorites and if it weren’t for me convincing my husband to try it, he never would have discovered his love for it. It’s now one of our favorite meals to enjoy together, yet there are still so many of our family members and friends that have no interest in trying it because they just assume they won’t like it. This recipe is a simple, approachable introduction to cooking and tasting Indian food that I hope leaves you wanting more!
I’d love to hear from you – are you already a lover of ethnic cuisines and this hit the spot for you? Or have you always shied away from bold, vibrant dishes that are foreign to you? If you’re trying this for the first time, did it convert you to a lover of the intense flavors or just reinforce your dislike? Let me know in the comments below!
- 1 15.5 oz can chickpeas
- 1 14 oz can coconut milk
- 3 cups kale or spinach, roughly chopped
- 1 tomato, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 knob of ginger, minced (about 1 teaspoon)
- 2 tablespoons coconut oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 tablespoons red curry paste
- 1 teaspoon ground coriander
- 1 tablespoon curry powder
- juice of half a lime
- fresh cilantro, for garnish
- plain yogurt, for garnish
Heat coconut oil in a large skillet over medium heat. Add chopped onion and cook for about 3 minutes. Next, add minced ginger and cook for about 1 minute. Then, add minced garlic and cook for another minute. By now the onions should be softened and translucent. Next, add the curry paste along with all of the spices and cook while stirring for about 1 minute. Add the kale or spinach to the skillet and cook for about 2 minutes. Add tomato and cook for another minute or until greens are nicely wilted down and tomato is just barely cooked. Add chickpeas and stir in coconut milk until everything is well combined, making sure to scrape any bits off the bottom of the pan to incorporate them into the sauce. Let this mixture simmer for about 10 minutes or until sauce has thickened a bit. Stir in lime juice and remove from heat. Serve over prepared cauliflower rice (or traditional rice if preferred) and top with plain yogurt and a sprinkling of fresh cilantro. Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- 1 large head cauliflower
- 1 teaspoon olive oil
- sea salt and ground black pepper to taste
Chop cauliflower into florets no larger than about 2 inches. Add florets to food processor and pulse until broken down into rice size bits. Take care not to over-process. At this point, raw cauliflower rice can be frozen for future use. When ready to use, simply continue with the following directions straight from the freezer. Heat olive oil in a small skillet over medium heat and add cauliflower. Saute while stirring occasionally for about 5 minutes or until softened. If cooking from frozen, an additional minute or two may be needed. Season with salt and pepper to taste. Remove from heat and serve hot with accompanying dishes as desired.