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Coconut Lime Chickpea Curry with Leafy Greens

This is everything you want in a cozy stew: filling, flavorful, and nourishing. It can also be made vegan if you swap in a plant-based yogurt. The chickpeas do double duty in this dish by serving as its foundation as well as a crispy topping to scatter on at the very finish.

Course Dinner
Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings 4 to 5
Calories 371 kcal
Author Katie Morford


  • 1 tablespoon extra-virgin olive oil divided
  • 1 large yellow onion chopped
  • 2 large cloves garlic finely chopped
  • One 2-inch piece fresh ginger chopped
  • 1 ½ teaspoons ground turmeric
  • 1/8 teaspoon cayenne pepper (use 1/4 teaspoon if you want it spicy)
  • 1 teaspoon kosher salt, plus more as needed
  • ½ teaspoon black pepper
  • Two 15-ounce cans chickpeas, drained and rinsed
  • Two 13.5-ounce cans organic light coconut milk from Sprouts market
  • 2 cups low-sodium vegetable broth
  • 1 bunch kale stems removed, roughly chopped
  • 2 tablespoons lime juice
  • To garnish: 3/4 cup plain yogurt, 1/2 cup torn mint leaves, 1 cup crispy/crunchy salted chick peas (store-bought or homemade; find recipe in Notes)


  1. Heat the olive oil in a medium/large pot over medium-high heat. Add the onion, garlic, and ginger and saute until the onion is fairly tender and translucent, 5 minutes.

  2. Add turmeric, cayenne, kosher salt, black pepper, and chickpeas. Cook for about 3 minutes to soften the chickpeas a bit, occasionally mashing them with the back of a spoon to break them up a bit.

  3. Add the coconut milk and vegetable broth, raise the heat until it boils, then drop the heat to a simmer. Simmer the stew until it thickens and deepens in flavor, 30 minutes, mashing the chickpeas with the back of a spoon a few times as it cooks.

  4. Add the kale, stir, and continue to simmer until the leaves are tender, 7 minutes. Add the lime juice and additional salt and pepper to taste if needed.

  5. Ladle into bowls and top with a yogurt, mint, and chickpeas as desired. 

Recipe Notes

To make crispy chick peas, preheat oven to 425 degrees F. On a parchment-lined baking sheet, toss together 1 cup cooked chick peas, 2 teaspoons olive oil, ½ teaspoon turmeric, a few dashes cayenne, and a big pinch salt. Spread out on the baking sheet and bake until golden and crisp, 30 minutes.