NOT Chole Masala

Serves: 6 

Ingredients	Qty	Prep
Coriander seeds	2 tsp
Cumin seeds	1 tsp
Curry leaves	15-20
Onion	1 large	chopped
Garlic	6 cloves	grated
Ginger	2-inch piece	grated
Serrano pepper	2 medium	minced
Tomato paste	2 tbsp
Tomatoes	1/2 lb	chopped
Coconut milk	14 oz can
Chickpeas	2 x 15oz cans
Tahini	2 tbsp
Sugar	1/2 tsp
Kale/swiss chard	1 small bunch	any greens
Garam masala	2 tsp
Lemon juice	to taste
Cilantro	few leaves	garnish
Mint leaves	few leaves	garnish
Curry powder	1.5 tsp
Coriander powder	1 tsp
Cinnamon	1/2 tsp
Turmeric	1/4 tsp
Black pepper	to taste	as needed

Method:

• Toast the coriander and cumin seeds for a minute, then add curry leaves. Mix well
• Add the onion and salt, and cook until the spices darken and the onion browns. 
• Add garlic, ginger, and serrano and cook for 1 - 2 minutes
• Then add the spice powders and tomato paste. Add water to deglaze, then add the tomatoes and some more salt
• Cook for 5 minutes until the oil starts to separate
• Pour in the chickpeas, coconut milk, tahini, sugar, and enough water to cover everything. Close the lid and simmer for 15-20 minutes while stirring occasionally
• Remove the greens from the stem/rib, roll them tightly, and slice them into thin strips
• Add the chopped greens to the pot and let them wilt for 5 minutes
• Add the garam masala, and turn off the heat. Garnish with lemon juice, cilantro, and mint leaves
• Serve hot with roti or over rice

Notes:

Sub any hardy greens of choice instead of kale - swiss chard, red kale, collard greens, mustard greens, etc.