Masala chickpea-kale curry with red rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lean & Clean

Masala chickpea-kale curry with red rice

Soy-Free, Dairy-Free, Gluten-Free, Vegetarian

2 Servings, 530 Calories/Serving

20–30 Minutes

This creamy curry gets its lushness from coconut milk, and its brilliant yellow hue from the turmeric in our fragrant spice blend. Chickpeas and rice combine for a complete protein; kale brings iron and fiber, while a squeeze of lemon juice swirled in at the end brings a blast of acidity and vitamin C.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup Bhutanese red rice
  • 1 or 2 shallots
  • Peeled fresh garlic
  • Fresh ginger
  • 2 cups cooked chickpeas
  • ¼ pound baby kale
  • 1 lemon
  • Curry spice blend (curry powder - garam masala - coriander)
  • ½ teaspoon Aleppo chile flakes (optional)
  • 1 cup coconut milk

Nutrition per serving

Calories: 530, Protein: 19 g, Fiber: 14 g, Total Fat: 9 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 2.5 g, Cholesterol: 0 mg, Sodium: 320 mg, Carbohydrates: 92 g, Added Sugars: 0 g.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

In a small sauce pot, combine the red rice and 1½ cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 20 to 25 minutes.
While the rice cooks, prepare the curry.


Prep the curry ingredients

  • Peel and finely chop the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Rinse the chickpeas.
  • If desired, coarsely chop the kale.
  • Juice half the lemon; measure out 1 tablespoon juice for the curry. Cut the other half into wedges; set aside for garnish.


Cook the curry

In a medium sauce pot over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, garlic, ginger, curry spice blend, and as much Aleppo chile as you like, and cook until fragrant, 1 to 2 minutes.
Add the chickpeas and coconut milk, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens slightly and the chickpeas are very tender, 3 to 5 minutes.
Add the kale, season with salt and pepper, and simmer until the kale is just tender, 2 to 3 minutes. Remove from the heat and stir in the lemon juice.


Transfer the rice to individual bowls and spoon the curry alongside. Serve with the lemon wedges.