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Chickpea Coconut Curry with Kale

Chickpea Coconut Curry with Kale reads sourness 4.8, citrus 4.7 and allium 4.6 on Palate's 0–10 flavor X-ray — a Indian main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.5 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 2.9 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Sourness 4.8 · Citrus 4.7 · Allium 4.6 · Richness 4.2 · Umami 4.1 · Salinity 3.8 · Sweetness 3.4 · Nutty 3.1 · Earthy 2.7 · Warm Spice 2.7 · Heat 2.4 · Fruity 1.8 · Floral 1.8 · Herbaceous 1.6 · Bitterness 1.5

What's in it (15)

• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• curry powder — 10 g
• cumin — 5 g
• turmeric — 3 g
• cayenne pepper — 1 g
• tomato paste — 15 g
• chickpeas — 851 g
• coconut milk — 397 g
• vegetable broth — 237 g
• bunch kale — 227 g
• lime juice — 15 g
• salt — 5 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 235 kcal, 10.5 g protein, 8.9 g fat, 29.5 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
2. Add the garlic and ginger; cook, stirring constantly, until fragrant, 30-60 seconds.
3. Stir in the curry powder, cumin, turmeric, and cayenne; toast, stirring constantly, until fragrant and a shade darker, about 1 minute.
4. Add the tomato paste and cook, stirring, until it darkens slightly and coats the onions, 1-2 minutes.
5. Add the chickpeas, coconut milk, and vegetable broth; stir well, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
6. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly and the chickpeas are tender, 12-15 minutes.
7. Stir in the kale in two batches, letting each batch wilt into the sauce before adding the next, until all the kale is tender and bright green, 4-5 minutes total.
8. Remove from heat and stir in the lime juice and salt; taste and adjust salt as needed.
9. Serve hot, spooned over rice.

Dishes with a similar flavor shape

• Vegetarian Coconut Curry with Chickpeas and Spinach — Indian
• Chickpea and Spinach Curry — Indian
• Coconut Lentil Dal with Rice — Indian
• Skillet Chickpea and Spinach Curry — Indian
• Coconut Lentil and Sweet Potato Curry — Indian

Keep reading: what sourness, citrus, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.