Collard Green and Chickpea Curry with Coconut Milk

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, creamy curry featuring tender collard greens and chickpeas simmered in fragrant coconut milk and warm spices. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs collard greens, cooked chickpeas, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, sautéing for 5 minutes until fragrant and onions soften.
  2. Step 2: Stir in 2 tbsp tomato paste, 2 tsp curry powder, 1 tsp ground cumin, and 1/4 tsp red chili flakes, cooking for 2 minutes to toast the spices.
  3. Step 3: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
  4. Step 4: Add 1 lb chopped collard greens and 1 1/2 cups cooked chickpeas, stirring well.
  5. Step 5: Season with 1 tsp salt, cover, and simmer over low heat for 20 minutes until greens are tender and curry thickens slightly.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.

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