5 Ingredients-or-Less Series | Recipe #5 Thai Curry with Kale and Chickpea


During the colder months I am eating less salads and craving for more comforting foods like curry.

Who am I kidding. I crave for curry all year long!

I love the sauce, the intense flavors of the spices and the healing herbs like lemongrass, cumin, peppers, and coriander.

Thai curry is also really easy to make if you buy the pre-made curry paste. I usually get mine at the Asian supermarket. When buying curry paste, make sure you read the ingredients and look for the ones that don’t have MSG, preservatives, and artificial coloring.




In the beginning of the week I always do my meal prepping by soaking my grains and seeds overnight, and cooking a large batch to last for the entire  week. For this week chick peas were part of the healthy line up.

To make it easier on my digestive system, I soaked them overnight and boiled them the next day. Another quick tip is to skim off the bubbles on top when you’re boiling them. That will also help make them easier to digest. If you do use canned chickpeas, make sure you rinse the water thoroughly.

Chickpeas are a great source of vegetarian protein and so versatile! I love using ingredients that can adapt well with different dishes. It makes cooking so much easier!

The tomatoes turn into a great authentic sauce, nice and thick. The more tomatoes you add, the thicker the sauce will turn out. I actually had about 8 small tomatoes. They were the last of my summer crop! 🙁 Sad to see them go. You can also cheat a little bit and add a can (or 2) of organic tomatoes. if you don’t have fresh ones.

As for the kale, I used up the rest of my baby kale from Costco. They don’t last very long and are prone to wilting. So the best way to use it up is to throw them in soup, stew, or curry.




I had some chickpeas left over so I decided to make some of Texanerin’s Chickpea Peanut Butter Chocolate Chip Cookie Dough Bites. As weird as they sound, they were pretty soft and moist. Chickpea and peanut butter? Chickpea and chocolate chips? Who would’ve thunk? So yummy!

Anyhoo, here’s the recipe for the delicious curry!


Thai Curry with Kale and Chickpea
Prep time
Cook time
Total time
Serves: 4-6
  • (main ingredients)
  • 1 cup chickpeas, cooked
  • 5+ cups baby kale (or 1 large bunch of kale)
  • 6-8 large tomatoes
  • 1 cup of coconut milk
  • (spices)
  • 3 cloves garlic
  • 1 red onion
  • 1 tablespoon coconut oil
  • 2-3 tablespoon red curry paste (depending on how spicy you like it!)
  • sea salt and pepper to taste
  • Depending on the sweetness of your tomatoes, you might want to add 1-2 tablespoons coconut sugar (or brown sugar). If you're using canned tomatoes, you won't need it.
  1. Saute garlic and red onions in coconut oil.
  2. Scoop in curry paste and mix it.
  3. Add in chopped tomatoes.
  4. Cook for about 2 minutes or until they break apart. The tomatoes will start to turn into a sauce-type consistency.
  5. Add in coconut milk.
  6. Simmer for a few minutes until tomatoes are cooked.
  7. Add in kale and season with sea salt and pepper at the end.
  8. Scoop curry over quinoa or brown rice and enjoy.




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