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Chickpea Tikka Masala with Kale

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: beans, dairy free, gluten free, plant based, vegan, vegetarian
Servings: 4


  • 2 tablespoons Olive Oil
  • handful Cilantro remove leaves from stem
  • 1/3 Yellow Onion diced
  • 3 cloves Garlic minced
  • 4 cups Chick Peas cooked
  • 1 bunch Lacinto Kale de stemmed and chopped
  • 1- 2 cups Brown Rice
  • 7 oz. Tomato Paste
  • 13.5 oz Coconut milk
  • 1/4 teaspoon Sea Salt more to taste
  • 1/4 teaspoon Black Pepper more to taste
  • 1 tablespoon Curry Powder
  • 1 tablespoon Turmeric
  • 12 oz. Peas


  • Cook the rice how you prefer, in a rice cooker or on the stove. Once the rice is cooked, add the peas to the pot and let them steam with the rice until the rest of the meal is cooked. After the chickpeas are done, stir the rice and peas together to combine.
  • In a separate saute pan or dutch oven, add the olive oil, garlic and onion and cook on medium for about 5 mins.
  • Next add the cooked chickpeas, curry powder, turmeric, salt, pepper and stir to combine.
  • Add the tomato paste and then refill the tomato paste container with water (7 oz) and add it to the pot and stir until the paste becomes liquid. Then add the coconut milk and combine.
  • Next add the chopped kale to the pot and cover with a lid and cook on medium heat for 25 minutes, the sauce will thicken up a bit.
  • After about 25 minute, add more spices to taste if needed.
  • Serve over brown rice and peas and garnish with cilantro.
  • Enjoy!