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  • Prep-time: / Ready In:
  • Makes 4 cups

This Indian-inspired chickpea stew features a mouthwatering combination of flavors and textures, with slightly crunchy kale complementing the more fork-tender ingredients. Taking time up front to dice the potatoes will help them cook more quickly and evenly. Note that this recipe calls for cooked rice, so be sure to have that ready to go.

Chickpea Curry Stew

Ingredients

  • 1 medium onion, finely chopped (1 cup)
  • 1 Yukon gold potato, cut into ½-inch cubes (1 cup)
  • 1 tablespoon curry powder
  • 2 teaspoons garlic powder
  • Dash cayenne pepper
  • 2 cups chopped kale, with stems
  • 1½ cups cooked chickpeas
  • 1 cup unsweetened, unflavored plant-based milk
  • ½ of a 15-oz. can diced tomatoes (¾ cup), undrained
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • 1½ cups cooked brown rice, warmed

Instructions

  1. In a large saucepan combine the first five ingredients (through cayenne) and ¼ cup water. Cook over medium 10 minutes, stirring occasionally. Add kale, chickpeas, milk, and tomatoes. Cook about 5 minutes more or until thickened, stirring occasionally.
  2. Stir in cilantro, lemon juice, and salt. Serve stew over rice.

Comments (14)

(4.69 from 13 votes)
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Amy2 days ago
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I give this recipe two thumbs up! It’s very flavorful and hearty. Love how easy it is to make and also love the leftovers for the next day!

Rachael1 week ago
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This dish is easy to make and really good.

Sookie3 weeks ago
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This recipe was delicious. I did not add the plant based milk, lemon juice, and salt.

Anne Sidari2 months ago
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This is a great recipe. We threw in some large-dice carrots and some extra kale. All of the ingredients are highly accessible, it’s healthy, and delicious.

Clare Hart2 months ago
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This is excellent, even with my substitution of the green of green onions. (Hoping that changes soon!) I’m making it again today. 🙂

Liza Abbott2 months ago
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Do you cook the potatoes first?

Holly2 months ago
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When I put potatoes in a soup or stew I dice them up and throw them in raw. Diced helps them cook faster.

Teresa2 months ago
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Loved this recipe. It was super flavorful.

Amanda S3 weeks ago
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I didn’t measure everything exactly and I used coconut milk instead but it was delicious! My kids love it too. The lemon at the end really brings it together.

Clare H.3 months ago
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I had to make a lot of adjustments to make this work. One of the things that really bothers me about most of our American palates, is the desire to over salt everything. I thought since this came from Forks Over Knives, it wouldn’t be a problem. I should always taste first.

Clare Hart2 months ago
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I’m making this a second time today and am sorry for my first comments. It’s a good dish.

Lindsay Ducharme4 months ago
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Delicious! I used coconut milk in mine.

Robert C Frauenthal6 months ago
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Tremendous website.

Louis6 months ago
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Great Taste and easy to make. Thank You

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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