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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


  • 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


  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 (3)

(4.8 from 5 votes)
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Lindsay Ducharme4 weeks ago
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Delicious! I used coconut milk in mine.

Robert C Frauenthal3 months ago
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Tremendous website.

Louis3 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 for more.

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