A one-pot meal with mega flavor

By Rainbow Plant Life · 40 min

Ingredients

Instructions

1. Heat the oil in a wide heavy pan over medium-high heat. Add the cumin and coriander seeds and toast about 1 minute until aromatic and a few shades darker, without burning them.
2. Add the curry leaves. If fresh, cover the pan right away and stand back; cook just 20 seconds. If dried, cook a little longer.
3. Add the onion with a big pinch of salt and cook about 5 minutes until it starts to colour. Lower the heat to medium if the spices darken, and add splashes of water to stop the onion browning too much.
4. Add the garlic, ginger and serrano peppers and cook 1 to 2 minutes, stirring often.
5. Add the ground spices and tomato paste and stir often for 90 seconds, adding a splash of water if it dries out.
6. Add the tomatoes and 2 teaspoons kosher salt. Scrape up the browned bits with the tomato juices and cook 5 minutes, until the tomatoes are soft and oil separates from them.
7. Add the chickpeas, coconut milk, 1/2 cup water, tahini and sugar. Stir, bring to a simmer, cover and cook 15 to 20 minutes, stirring now and then.
8. Meanwhile, rinse the chard or kale, the cilantro and the mint. Remove and discard the stem ribs from the greens, roll the leaves and slice very thinly. Chop the cilantro and mint.
9. Add the greens and simmer 4 to 5 minutes until tender and wilted. Stir in the garam masala.
10. Off the heat, stir in lemon or lime juice, cilantro and mint. Season with about 1/2 teaspoon kosher salt to taste. Rest 5 to 15 minutes, then serve with rice or flatbread.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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