Veggie Foodie

Ingredients:

• 1 tbsp peanut or any vegetable oil
• 1 tsp cumin seeds
• 1 large onion, chopped
• 3-4 cloves garlic, chopped
• 1 inch ginger, grated
• 2-3 medium size tomatoes, diced
• 1 tsp salt or to taste
• 2 tbsp curry powder
• 1 tsp paprika powder
• 1 1/2 tbsp tomato paste
• 1 cup (packed) chopped kale
• 400 gm cooked chickpeas / 1 can chickpeas (15.5 oz)
• 200 ml coconut milk (1/2 of 13.5 fl oz can)

Method:

1. Put a pan on high heat
2. Add 1 tbsp oil and when the oil is hot, add 1 tsp cumin seeds
3. When the cumin seeds start crackling, add chopped onion
4. Reduce the head to medium and sauté the onion for 3-4 minutes till it becomes somewhat soft and  dark in color
5. Add the chopped garlic and grated ginger and sauté for 1 minute
6. Add diced tomatoes, 1/2 tsp salt and mix well
7. Sate for 3-4 minutes till the tomatoes are cooked and most of the water is evaporated and the oil starts separating
8. Add 2 tbsp curry powder, 1 tsp paprika powder, mix well and sauté for a minute
9. Add the tomato paste, chopped kale, the remaining 1/2 tsp salt and mix well
10. Cook the kale for 1-2 minutes
11. Add 1 can chickpeas, mix well and cook for 1-2 minutes
12. Add 200 ml coconut milk, 200 ml water, mix well and bring the curry to boil
13. Reduce the heat to low and cook for additional 1-2 minutes
14. Turn off the heat, taste, adjust the salt-level and serve the curry with vegetable pulao or any Indian bread

Serves: 4

Inspiration source:

“Vegetable Roasted Tomato Curry with Chickpeas” at Whole Foods Market!