This recipe is adapted from a recipe of the same name from Isa Does It by Isa Chandra Moskowitz. I fell in love with Isa's version, which calls for kale instead of the more traditional spinach. Kale is heartier and holds up better, which is important for leftovers. Since this makes a lot, there are bound to be leftovers! I like this dish heavy on the kale, but feel free to use less if you aren't a huge fan of kale.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
2 teaspoons curry powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt (plus more to taste at the end)
¼ teaspoon black pepper
¼ teaspoon garam masala
¼ teaspoon turmeric (optional)
¼ teaspoon ground cayenne pepper, more or less depending on desired heat
1 can (28 oz) whole tomatoes
2 cans (14.5 oz each) chickpeas (garbanzo beans), rinsed and drained
1 can (14.5 oz) light coconut milk
8 cups chopped kale
Juice from 1 lime
Instructions
In large stock pot or Dutch oven, heat oil over medium high heat. Add onion and cook 3 to 5 minutes until lightly browned and softened. In small bowl, combine curry powder, garlic powder, cumin, salt, black pepper, garam masala, turmeric and cayenne. Add spice mixture to onions and cook 1 minute more to toast the spices.
Add in the juice from the tomatoes to deglaze the pan, scraping the bottom and sides of the pot. Crush the tomatoes with your hands as you add them to the pot. Add the chickpeas to the pot along with the tomatoes. Cover and simmer 10 to 15 minutes, stirring once.
Add in the coconut milk and heat through.
Add the kale and cook 5 minutes more or until kale is cooked and softened slightly.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2014/02/chana-saag-with-kale.html