Chickpea Curry

rainbowplantlife.com

Jennifer Kellogg

2 tablespoons avocado oil or neutral-flavored oil of choice

2 teaspoons coriander seeds (Note 1)

1 heaping teaspoon cumin seeds (Note 1)

15 to 20 fresh curry leaves, or 30 dried curry leaves (optional but recommended, Note 2)

1 large yellow or red onion, finely diced

6 garlic cloves, minced

2- inch piece fresh ginger, minced or grated

1 to 3 serrano peppers, diced (1 adds mild heat; 3 for spicy!!)

2 tablespoons tomato paste

½ pound (227g) Roma or plum tomatoes (2 roma tomatoes), diced

2 teaspoons kosher salt (Note 3)

1 (13.5 oz /400 mL) can full-fat coconut milk (Note 4)

½ cup (120 mL) water (Note 5)

2 (15 oz /425g) cans chickpeas, drained and rinsed

3 tablespoons tahini, well-stirred

½ teaspoon organic cane sugar, brown sugar, or coconut sugar

1 small head of Swiss chard or lacinato kale (Note 6)

2 teaspoons garam masala

Freshly squeezed lemon or lime juice, ½ to 1 tablespoon, to taste

1 big handful of cilantro leaves and tender stems, chopped

1 big handful of fresh mint leaves, chopped

subheading: Ground Spices:

1 ½ teaspoons curry powder

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground turmeric

A generous amount of freshly cracked black pepper

Directions at rainbowplantlife.com

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