Recipe description
Published on: June 11, 2026
Ingredients
Chickpea
24
tablespoon
Kale
4
cup
Coconut milk
1.5
cup
Curry powder
2
teaspoon
Instructions
1
Heat a large pot over medium heat and add chopped onion and garlic, sauté until translucent.
2
Add grated ginger and curry powder, stirring for about a minute until fragrant.
3
Pour in the vegetable broth and coconut milk, bring to a simmer.
4
Add chickpeas, kale, and spinach, cooking for an additional 5-7 minutes until the greens are wilted.
5
Season with salt, black pepper, and lime juice before serving.
Nutrition
460 kcal
Calories
18 g
Protein
40 g
Carbohydrates
14 g
Fiber
8 g
Sugar
22 g
Fat
9 g
Saturated fat
0.9 g
Salt
Why this recipe fits you
- Rich in fiber from legumes and leafy greens.
- Colorful spices provide polyphenols and plant diversity.
- Plant-forward with balanced protein and fats for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
What are the key ingredients and their benefits?
Chickpeas provide fiber and plant-based protein; kale adds vitamins and more fiber; coconut milk creates a creamy base with healthy fats; spices deliver polyphenols; garlic and onions offer flavor and additional nutrients.
How long does it take to make this dish?
About 30–40 minutes from start to finish.
Can I substitute kale with another leafy green?
Yes—spinach, collard greens, or Swiss chard work; adjust cooking time accordingly.
Is this recipe vegan and dairy-free?
Yes. It uses plant-based ingredients and contains no dairy.
How can I adjust the spice level?
Modify the amount of chili, curry powder, or chili flakes; omit them if you prefer milder heat.
How should I store leftovers?
Cool the curry and refrigerate in an airtight container for 3–4 days; reheat gently.
Is this gluten-free?
Yes, provided you don’t use gluten-containing thickeners or additives.
How can I increase the protein content?
Add more chickpeas or include tofu/tempeh; serve with quinoa to boost protein.
Can I freeze this curry?
Yes, it freezes well for 2–3 months; thaw and reheat before serving.
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