Saucepan@saucepan · Shared this recipeFollowIndian-Inspired · dinnerChickpea CurryA creamy, one-pot chickpea curry with bold Indian-inspired spices, coconut milk, and greens, ready in about an hour.total1 hrprep25 mincook35 minservings6Original recipe on rainbowplantlife.comKeep this recipeAdd a copy of Chickpea Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 tbsp avocado oil or neutral-flavored oil of choice2 tsp coriander seeds ), (Note 11 heaping teaspoon cumin seeds ), (Note 115 fresh curry leaves, (optional but recommended, Note 2, or 30 dried curry leaves )1 large yellow or red onion, finely diced6 garlic cloves, minced2 - inch piece fresh ginger, minced or grated1 serrano peppers, diced (1 adds mild heat; 3 for spicy!!, )2 tbsp tomato paste0.5 lb Roma tomatoes, 227g, 2 roma tomatoes, diced2 tsp Diamond Crystal kosher salt ), (Note 31 can full-fat coconut milk ), 13.5 oz /400 mL, (Note 40.5 cup water ), 120 mL, (Note 52 cans chickpeas, 15 oz /425g, drained and rinsed3 tbsp tahini, well-stirred0.5 tsp organic cane sugar, brown sugar, or coconut sugar1 small head of Swiss chard or lacinato kale ), (Note 62 tsp garam masalaFreshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste1 big handful of cilantro leaves and tender stems, chopped1 big handful of fresh mint leaves, chopped1.5 tsp curry powder1 tsp ground coriander0.5 tsp ground cinnamon0.5 tsp freshly grated nutmeg0.25 tsp ground turmericLots of freshly ground black pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn! 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.2Step 2: Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.3Step 3: Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.4Step 4: Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.5Step 5: Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.6Step 6: After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.7Step 7: Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.getsaucepan.com/r/715e10c6-3bb8-47d1-8e96-68c8ff09a178 · Original: https://rainbowplantlife.com/chickpea-curry/
