Name: Coconut-Braised Chickpeas With Sweet Potatoes and Greens
Yield: 4 servings
Ingredients: ½ cup slivered almonds; 2 tablespoons coconut or vegetable oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 1 tablespoon grated or finely chopped fresh ginger; 1½ teaspoons curry powder; 1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves); 1 (15-ounce) can chickpeas, rinsed and drained; 1 (13.5-ounce) can coconut milk; 2 teaspoons kosher salt; 4 Roasted Sweet Potato halves, cut into ½-inch pieces; 1 tablespoon fresh lime juice, plus additional wedges for serving; ½ cup chopped fresh cilantro leaves and tender stems, plus more for serving; Plain yogurt, for serving

Photo of one of our best coconut milk recipes chickpea curry with cubes of sweet potatoes and greens in a bowl.

Photo by Chelsea Kyle

This recipe picks up speed by calling for (slightly) wet greens. The water that clings to the leaves will help the greens cook; the fact that you don’t have to haul out the salad spinner is a time-saving bonus.

Recipe notes

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