NOT Chole Masala

Serves: 6 

Coriander seeds2 tsp
Cumin seeds1 tsp
Curry leaves15-20
Onion1 largechopped
Garlic6 clovesgrated
Ginger2-inch piecegrated
Serrano pepper2 mediumminced
Tomato paste2 tbsp
Tomatoes1/2 lbchopped
Coconut milk14 oz can
Chickpeas2 x 15oz cans
Tahini2 tbsp
Sugar1/2 tsp
Kale/swiss chard1 small bunchany greens
Garam masala2 tsp
Lemon juiceto taste
Cilantrofew leavesgarnish
Mint leavesfew leavesgarnish
Curry powder1.5 tsp
Coriander powder1 tsp
Cinnamon1/2 tsp
Turmeric1/4 tsp
Black pepperto tasteas needed

  • 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

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