Collard Green and Chickpea Curry with Coconut Milk
A vibrant, creamy curry featuring tender collard greens and chickpeas simmered in fragrant coconut milk and warm spices. This indian-inspired curry (vegetarian) ready in about 40 minutes pairs chopped collard greens, cooked chickpeas, (14 oz) 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.
Ingredients
- 1 lb, chopped collard greens
- 1 1/2 cups cooked chickpeas
- 1 can (14 oz) coconut milk
- 1 medium, diced onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp red chili flakes
- 1/2 cup water
- 1/4 cup chopped, for garnish fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine and bring to a gentle simmer.
- Step 4: Add 1 lb chopped collard greens and 1 1/2 cups cooked chickpeas, stirring well.
- Step 5: Season with 1 tsp salt, cover, and simmer over low heat for 20 minutes until greens are tender and curry thickens slightly.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.
Frequently asked questions
How long does Collard Green and Chickpea Curry with Coconut Milk take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Collard Green and Chickpea Curry with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped collard greens from drying out.
Can I substitute ingredients in Collard Green and Chickpea Curry with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Collard Green and Chickpea Curry with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Collard Green and Chickpea Curry with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
