Coconut Chickpea Curry (ready in 30 minutes!)

This Coconut Chickpea Curry is made in one-pot in just 30 minutes for a quick and easy weeknight meal!

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Heat the oil in a large pot over medium-high heat. Add the onion and cook for 1–2 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the chickpeas, turmeric, curry paste, tamari, coconut sugar, and lime juice. Stir well to coat the chickpeas in the spices and paste.
Pour in the coconut milk and vegetable stock. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes.
Remove the lid and stir in the chopped kale. Let it cook for 5 minutes, or until wilted.
Taste and adjust seasoning with salt and pepper as needed. Serve with rice, quinoa, or naan, and garnish with yogurt, cilantro, and crushed peanuts if desired.

Start with less curry paste if you’re sensitive to spice, then add more to taste.
If using dried chickpeas make sure to pre-cook them before adding them to the curry.
Simmer uncovered for 5–10 minutes if you want a thicker curry.
Add the kale just before serving so it stays bright and tender.
Taste before serving and adjust with more tamari, lime juice, or curry paste.
Serve with rice, quinoa, or naan to make it a complete meal.