Chickpea Curry with Greens (Vegan)
Adaption from several similar recipes
Everyday, hearty, filling vegan curry chana, with greens
Takes some time, but a fairly complete 1-pot meal, with some rice or bread.
Only pre-prep needed: dice/mince/shred the Indian cornerstones.
In this order, so first item (ginger) is at bottom of bowl:
- 10cc ginger
- 3 serano pepper (or more jalapeno, thai...)
- 6 cloves garlic
- 1 med to large onion
In large pan or pot on med-low heat, as oil warms:
- 1 t crushed corriander
- 1 t whole cumin
- ~6 curry leaf
When oil starts to shimmer, and spices are lightly browned,
start to cook the four cornerstones.
Start with onion,
then garlic,
then chili.
Add a little salt to pan (perhaps 1/4 t).
Fairly med-low. Indian mirepoix. 5-10 minutes.
As the onions start to clarify, add ginger (rest of cornerstone pre-prep).
Then add:
- 1 t corriander, ground
- 2 t curry powder
- 1 t cinnamon, ground
- 1/4 t black pepper, ground
- nutmeg. If fresh, just a pinch worth. a light dusting.
- 1/4 t turmeric
Get these to bloom a bit in oil.
Add:
- 2 diced tomatoes
- ~2 T tomato paste
mix together. saute a minute or two.
Add:
- 1 can coconut milk
2 t tahiniTry about 2 T peanut or cashew butter.
I think more nuts would be better.- 1/2 t sugar
- 1 can (large?) chickpeas (mostly) drained, or pre-cooked.
Let this simmer about 10-20 minutes.
Add:
When greens softed, finish with
- 2 t garam masala
- salt to taste
Serve topped with :
- chopped cilantro
- chopped mint
- Squeze of lemmon (more if needed to cut heat)
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