Coconut, Kale and Chickpea Curry

As sad as I am that summer is over *sob* I am excited for the new fall recipes (to go with our new brightly coloured red and orange Vancouver tree line). However, I can’t tell you how much I love a great curry.  And one that is packed with hearty, “keep you warm on a cold day because you’re still trying to wear a light jacket” healthy ingredients like kale, coconut, carrots and chickpeas…I can’t wait!

This new favourite recipes has been provided by nutritionist and food educator Cara Roth.

 Coconut, Kale & Chickpea Curry

chickpea curry

This evenings recipe is inspired by:  the coconut milk I had to use in my fridge. Tonights dinner was delicious and really satisfying so I thought I would share!  It’s very easy, takes about 20 minutes start to finish and can be served up with brown rice, quinoa or all on its own.

Time: 20-30 minutes

Serves: 2-3

  • 1 Tbsp coconut oil
  • 1 medium onion, cut in half and sliced thinly
  • 1 Tbsp fresh ginger, minced
  • 1/2 yam, cubed small
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 1/2 -2 cups coconut milk (depending on how creamy/saucy you want it – it’s always easier just to use the entire can)
  • 2-3 cups vegetable or chicken stock
  • 2-3 Tbsp your favourite curry powder (great curry powder = amazing dish, store brand curry powder = a little to be desired)
  • 1-2 Thai chili peppers, diced, optional
  • dash of Turmeric, optional
  • dash of black pepper
  • 1 Tbsp maple syrup/coconut sugar
  • 1 head kale, washed & chopped with large stems removed
  1. Saute the onions with the coconut oil and ginger for 3-4 minutes and then add the yam.  Continue to cook until the onions become transparent, stirring frequently.
  2. Add the carrot & celery and cook for 5 minutes more, or until the veggies just start to soften.  Then add the spices, Thai chilli peppers, sweetener and stir to coat.
  3. Pour in the coconut milk and stock, it may seem like you have quite a bit of liquid but it will reduce. (if you want more sauce=more liquid).  Turn the heat to medium low and simmer until the veggies are tender, about 10 minutes.
  4. Add the chickpeas (drained if you’re using canned) and kale and cook until the kale is bright green and tender.  Serve and enjoy!

Love & Baking,


About Cara

Cara Roth, holistic nutritionist, raw food, healthy living, Vancouver, health, fitnessCara moved to Vancouver, BC to pursue a degree in Cell Biology & Genetics at the University of British Columbia.  During this time, she dived into another passion of hers- baking – and became a Certified Pastry Chef.  She started her education in nutrition by becoming a Certified Raw Food Chef and Sports Nutritionist.  Ironically, while attending pastry school she was introduced to Holistic Nutrition and knew this was a big part of her path.  She completed her Registered Holistic Nutrition designation with Merit with a vision to spread healthy and scrumptious food to the world.

Cara’s passion is teaching and empowering others to make simple changes in their lives that create a huge positive impact.  She loves to bake healthy & nutritious desserts that taste better than their conventional counterpart.  Her passion in the kitchen is apparent by the enthusiasm she has in sharing simple recipes and teaching others how to cook food that nourishes the body, mind, and soul.

Cara currently lives in beautiful West Vancouver, BC with her man and their two cats, Sam & Nina.

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