Seasonal Kitchen

Chickpea Curry with Kale

Average: 5 (3 votes)
(3 votes)
Chickpea Curry with Kale

Chickpea Curry with Kale - One pot dish with Indian touch

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45 min.

Healthy, because

Even smarter

Nutritional values

Chickpeas are a great anti-aging food and protect our cells from signs of aging with vitamin E. Cabbage scores with plenty of vitamin C - especially in the gray season, this water-soluble vitamin protects us from colds.

If you have a little more time, use dried chickpeas - this not only saves packaging waste, you can then also decide for yourself how much salt you want to use for seasoning.

1 serving contains
(Percentage of daily recommendation)
Calorie377 cal.(18 %)
Protein21 g(21 %)
Fat13 g(11 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage14.3 g(48 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K834.8 μg(1,391 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.9 mg(74 %)
Vitamin B₆0.5 mg(36 %)
Folate220 μg(73 %)
Pantothenic acid1 mg(17 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C131 mg(138 %)
Potassium773 mg(19 %)
Calcium389 mg(39 %)
Magnesium132 mg(44 %)
Iron6.7 mg(45 %)
Iodine14 μg(7 %)
Zinc3 mg(38 %)
Saturated fatty acids2.8 g
Uric acid386 mg
Cholesterol3 mg
Complete sugar12 g


7 ozs Lacinato Kale (alternatively kale)
1 shallot
1 garlic clove
1 tsp ginger roots
1 small chili pepper
1 Tbsp Peanut oil
½ tsp Curry powder
½ tsp Garam Masala
1 tsp red Curry paste
3 ½ ozs Vegetable broth
7 ozs chunky tomatoes (canned)
14 ozs chickpeas (can; drained weight)
1 handful cilantro
2 ¾ ozs Yogurt (4 TBSP.)
How healthy are the main ingredients?
chickpeasYogurtshallotgarlic clovesalt

Preparation steps


Pluck black kale greens from coarse leaf veins. Wash leaves, shake dry, and cut crosswise into strips. Peel shallot, garlic, and ginger and chop everything finely. Halve chili pepper lengthwise, remove seeds, wash and chop.


In a saucepan, heat oil. Stir-fry shallot, garlic, ginger and chili over medium heat for 3 minutes. Sprinkle with curry powder and garam masala and sauté 1 minute. Stir in curry paste.


Add black kale, cook for 2 minutes while stirring, and deglaze with broth. Mix in tomatoes and simmer everything for 20 minutes at low heat. Season to taste with salt and pepper.


Rinse the chickpeas, drain, add to the kale in the pot and cook for another 10 minutes. At the same time, wash the cilantro, shake dry, pluck the leaves and chop half of them. Season curry to taste and stir in chopped cilantro. Serve chickpea curry with kale with 2 tablespoons of yogurt each and sprinkle with cilantro.