There’s something truly special about a warm, flavorful meal that brings comfort with every bite. This Curry Chickpeas & Potatoes with Roasted Kale is exactly that—a hearty, nourishing dish that’s packed with bold spices, creamy textures, and wholesome ingredients. Whether you follow a plant-based diet or simply enjoy incorporating more meatless meals into your routine, this recipe is one you’ll want to add to your rotation.
In my home, we’re not strictly vegan, but we do love cooking with fresh, plant-based ingredients. There’s just something about the richness of curry and the heartiness of chickpeas that makes this meal a staple for us. Plus, when served over fluffy white rice, it’s the ultimate bowl of comfort food!
Why You’ll Love This Recipe
- Packed with Flavor – The combination of curry powder, turmeric, and roasted vegetable broth paste gives this dish a rich depth of flavor.
- Hearty & Satisfying – Chickpeas and potatoes make this meal filling and nutrient-dense.
- Simple & Wholesome Ingredients – No complicated ingredients here—just pantry staples and fresh vegetables.
- Perfect for Meal Prep – Make a batch, and enjoy leftovers throughout the week!
Curry Chickpeas with Roasted Kale
Ingredients
- 3 cans chickpeas drained & rinsed
- 4-6 potatoes cubed
- 4 tbsp olive oil
- 1 yellow onion diced
- 1 clove garlic minced
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp adoba seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp Better Than Bouillon Roasted Vegetable Paste
- 4 cups water
- 1 can coconut milk added at the end
- 2 cups kale ()or spinach chopped
Instructions
- Sauté the Base: Heat the olive oil in a large pot or Dutch oven over medium-low heat. Add the diced onion and minced garlic, cooking until soft and fragrant.
- Toast the Spices: Stir in the curry powder and turmeric, letting them cook for 1-2 minutes. This step deepens the flavors and enhances the aroma.
- Crisp the Chickpeas: Add the drained chickpeas and let them cook for 3-5 minutes, stirring occasionally. This helps develop a slightly crispy texture before simmering.
- Build the Flavor: Mix in the vegetable bouillon paste, garlic powder, onion powder, adobo seasoning, salt, and black pepper. Stir well to coat everything evenly.
- Simmer with Potatoes: Pour in 4 cups of water and bring to a gentle simmer. Add the cubed potatoes, cover, and let cook for about 25 minutes, stirring occasionally until the potatoes are fork-tender.
- Finish with Coconut Milk & Kale: Pour in the coconut milk and add the chopped kale (or spinach). Let everything simmer for another 5 minutes, allowing the greens to soften.
- Serve & Enjoy: Ladle the curry over a bowl of fluffy white rice and enjoy the cozy, comforting flavors!
Notes
Perfect for Meal Prep & Leftovers
This dish is even better the next day! The flavors continue to develop as it sits, making it a perfect meal prep option. Store leftovers in an airtight container in the refrigerator for up to 4 days. Simply reheat on the stove with a splash of water or coconut milk to maintain the creamy consistency.
Tips for the Best Curry Chickpeas & Potatoes
- Want an extra depth of flavor? Try roasting the potatoes before adding them to the pot for a slightly caramelized taste.
- Don’t skip the coconut milk! It adds a rich creaminess that balances the spices beautifully.
- For a bit of heat, add a pinch of red pepper flakes or cayenne pepper.
- Meal prep tip: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight!
The Power of Chickpeas: A Plant-Based Protein Superstar
Chickpeas aren’t just delicious—they’re also an incredible source of plant-based protein, making them a staple in many vegetarian and vegan diets. Each serving of this dish provides approximately 15 grams of protein, helping to keep you full and energized. Chickpeas are also packed with fiber, which supports digestion and promotes gut health. Plus, they’re rich in essential vitamins and minerals like iron, magnesium, and folate, all of which contribute to overall well-being.
Why Turmeric is a Game-Changer for Your Health
Turmeric isn’t just a vibrant spice—it’s a powerhouse ingredient loaded with health benefits. The active compound in turmeric, curcumin, has powerful anti-inflammatory and antioxidant properties, which can support immune function and reduce the risk of chronic diseases. Studies have also shown that turmeric may aid in digestion and support brain health. Adding turmeric to this dish not only enhances the flavor but also boosts its nutritional value.
Red Potatoes: A Nutrient-Dense Addition
Red potatoes are more than just a hearty, filling ingredient—they’re also packed with essential nutrients. Unlike white potatoes, red potatoes have thinner skins that are rich in fiber, antioxidants, and vitamin C. They are also a great source of potassium, which helps regulate blood pressure and support muscle function. When paired with chickpeas and turmeric, red potatoes make this dish a well-balanced and nutrient-dense meal.
The Benefits of Curry: More Than Just Flavor
Curry powder is a blend of flavorful spices, each offering unique health benefits. Many curry blends contain coriander, cumin, fenugreek, and turmeric, all of which contribute to better digestion and overall health. Some research suggests that the spices in curry powder may help regulate blood sugar levels, support heart health, and even have antimicrobial properties. The warm, earthy flavor it brings to this dish makes it both comforting and nourishing.
Conclusion
This Curry Chickpeas & Potatoes with Roasted Kale is a meal that brings warmth, nourishment, and a whole lot of flavor to the table. Whether you’re cooking for your family or just yourself, this dish is a wholesome way to enjoy a plant-based meal that’s both satisfying and delicious.
Have you tried this recipe? Let me know how it turned out in the comments or share your own favorite plant-based meals!
Leave a Reply