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    chickpea curry

    South Asian · Lunch Or Dinner · Medium · 60 minm · reference
    servings 6
    Reference URL

    core ingredients

    • 2 tbsp olive oil
    • 2 tsp coriander seeds
    • 1 tsp cumin seeds
    • 1 large yellow or red onion, finely diced
    • 6 garlic cloves, minced
    • 2 inch piece fresh ginger
    • 5 serrano peppers, diced
    • 2 tbsp tomato paste
    • 2 roma tomatoes
    • 2 tsp kosher salt
    • 14 oz full-fat coconut milk
    • 0.5 cup water
    • 2 cans chickpeas
    • 3 tbsp tahini
    • 0.5 tsp brown sugar
    • 4 cup kale, packed
    • 2 tsp garam masala
    • lemon or lime juice
    • 1 handful cilantro leaves
    • 1.5 tsp curry powder
    • 1 tsp ground coriander
    • 0.5 tsp ground cinnamon
    • 0.5 tsp freshly grated nutmeg
    • 0.25 tsp ground turmeric
    • black pepper

    extra ingredients

    • 15 fresh curry leaves (or 30 dried)
    • 1 handful fresh mint leaves, chopped

    instructions

    1. Heat the oil.
      • 2 tbsp olive oil
    2. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently.
      • 2 tsp coriander seeds
      • 1 tsp cumin seeds
      • 1 tsp ground coriander
    3. Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.
      • 2 tbsp olive oil
      • 1 handful cilantro leaves
      • 1.5 tsp curry powder
      • 15 fresh curry leaves (or 30 dried)
      • 1 handful fresh mint leaves, chopped
    4. Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color.
      • 1 large yellow or red onion, finely diced
      • 2 tsp kosher salt
    5. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.
      • 6 garlic cloves, minced
      • 2 inch piece fresh ginger
      • 5 serrano peppers, diced
      • black pepper
    6. Add curry powder, ground coriander, ground cinnamon, nutmeg, ground turmeric, black pepper and tomato paste. Stir frequently for 90 seconds.
      • 2 tsp coriander seeds
      • 5 serrano peppers, diced
      • 2 tbsp tomato paste
      • 2 roma tomatoes
      • 1.5 tsp curry powder
      • 1 tsp ground coriander
      • 0.5 tsp ground cinnamon
      • 0.5 tsp freshly grated nutmeg
      • 0.25 tsp ground turmeric
      • black pepper
      • 15 fresh curry leaves (or 30 dried)
    7. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes.
      • 2 tbsp tomato paste
      • 2 roma tomatoes
      • 2 tsp kosher salt
      • lemon or lime juice
    8. Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes.
      • 14 oz full-fat coconut milk
      • 0.5 cup water
      • 2 cans chickpeas
      • 3 tbsp tahini
      • 0.5 tsp brown sugar
    9. Meanwhile, rinse kale, cilantro and mint. For the kale, remove the center ribs and discard. Roll the leaves up and slice very thinly. Chop the cilantro and mint.
      • 4 cup kale, packed
      • 1 handful cilantro leaves
      • 15 fresh curry leaves (or 30 dried)
      • 1 handful fresh mint leaves, chopped
    10. After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes.
    11. Stir in the garam masala to combine.
      • 2 tsp garam masala
    12. Off the heat, squeeze in a little lemon, cilantro, and mint.
      • lemon or lime juice
      • 1 handful cilantro leaves
      • 1 handful fresh mint leaves, chopped
    13. Season to taste with salt.
      • 2 tsp kosher salt
    14. Rest for 5 to 15 minutes to allow flavors to meld.

    notes

    • 🚧 This recipe can burn easily - keep a small bowl of water nearby for deglazing if things start to get too brown/burnt 🚧
    • Optionality:
      • Sauté a diced red bell pepper or finely diced carrots for a few minutes after the onions
      • For a sweet element, add a peeled and diced (cooked) sweet potato when you add the coconut milk
      • For more nutrients, add small or medium cauliflower florets when you add the coconut milk