Warm Up with Coconut Curry

Photo by Wendy Lopez, MS, RD

This tasty dish makes for the perfect healthy comfort meal. Turmeric, which is one of the main ingredients in curry, is rich in curcumin, which has been shown to have anti-carcinogenic, anti-inflammatory and antibacterial effects. Plus, this flavorful spice is inexpensive and keeps well in a pantry.

Coconut Curry with Chickpeas and Kale

Recipe by Wendy Lopez, MS, RD


  • 1 tablespoon olive oil
  • 2 tablespoons curry powder, divided
  • ½ red onion, chopped
  • ¼ cup coconut milk
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • Salt to taste
  • 1 medium potato, chopped
  • 1 cup water
  • 1½ cups chickpeas, rinsed and drained
  • 2 cups kale, stems removed, finely chopped


  1. Heat olive oil and 1 tablespoon curry powder in a medium-sized pot over medium heat. Cook for 1 minute. Add chopped red onion and sauté for 2 to 3 minutes.
  2. Add coconut milk, garlic powder, cayenne pepper and remaining 1 tablespoon curry powder. Simmer 5 minutes.
  3. Add salt to taste.
  4. Add chopped potato, water and chickpeas. Cover pot, and cook for 20 to 25 minutes, or until potatoes are cooked through.
  5. Stir in chopped kale and cook for another 5 minutes. Serves 4.
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Wendy Lopez
Wendy Lopez, MS, RD, CDE, is a Registered Dietitian/Nutritionist who is passionate about educating communities on plant-based eating in ways that are accessible and culturally relevant. Working as a clinical dietitian in a community clinic in Port Chester, NY, Wendy focuses on disease prevention and management. She uses an integrative and individualized approach towards nutrition, health, and wellbeing. Wendy was raised in the Bronx, with roots in the Dominican Republic. When not catching up on the latest nutrition science, you can find her cooking, traveling, basking in the sun, and obsessively working on home improvement projects. Connect with her at Food Heaven Made Easy.