Inspired by Atul Kochhar’s recipe from his book 30 Minute Curries, this curry is hearty and filling. The creaminess comes from coconut milk.
Ingredients
1 14-15 oz can chickpeas (or you can use your own cooked in a pressure cooker)
2 garlic cloves, peeled and thinly sliced
1 long thin green chili, finely chopped
1/2 onion, thinly sliced
1” piece of fresh ginger, peeled and finely chopped
1.5 tbsp neutral oil
1 tsp cumin seeds
2 tsp ground coriander
1 tsp ground cumin
1/2 – 1 tsp red chili powder (To taste)
1/2 tsp ground turmeric
300 ml water
100gm shredded kale leaves
150 ml coconut milk, regular or light
Juice from 1/2 lemon
Salt and pepper to taste
1tbsp chopped cilantro leaves
Method
Drain and rinse chickpeas in a sieve with cold water. Set aside
Heat oil over mdm-high heat in a wok or heavy sauté pan. Add cumin seeds and once they sizzle add garlic and green chili. Stir for 30 sec to flavor the oil.
Add onion with a pinch of salt. Continue to cook until onions are soft. Make to stir frequently as you don’t want any color on the onions. Once softened, add ginger and stir again.
Reduce heat to medium and add chickpeas. Stir to coat in the oil and onion mixture. Add dry masala – ground coriander, ground cumin, chili powder and turmeric – stir for until incorporated. Watch closely so the spices do not catch or burn.
Add 1/2 the water and stir while gently crushing about 1/4 of the chickpeas with the back of the spoon – to thicken the gravy.
Now add kale with the rest of the water. Season this mixture with salt and then heat back to mdm-high heat until kale wilts. Stir in coconut milk and allow curry to come to a fast simmer, uncovered for about 8 mins. Cook until kale is tender and liquid reduces by about 1/2.
Add cilantro, lemon juice and black pepper. Stir. Taste and adjust salt and other seasoning as per your taste.
Serve with rice or an Indian flat bread.
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