A flavorful Indian chickpea curry built on a fragrant base of onions, ginger, garlic, and chilies, enhanced with spices and tomato paste, enriched with coconut milk and tahini for creaminess, and finished with Swiss chard and fresh herbs.
Serrano peppersdiced, amount adjustable for heat preference1
Roma tomatoesabout half pound or 8 oz, finely diced; or half a 14 oz can of diced or crushed tomatoes2
cumin seedsheaping1 tsp
coriander seeds
2 tsp
curry leavesfresh, optional, adjust amount based on leaf size15
ground coriander1 tsp
curry powder1½ tsp
ground cinnamon½ tsp
turmeric¼ tsp
freshly grated nutmeg½ tsp
oilavocado oil2 tbsp
tomato paste2 tbsp
chickpeascanned, drained
coconut milkamount to create creamy texture
tahiniadds richness and subtle nuttiness
waterto prevent the curry from being too thick½ cup
salt
black pepper
sugarcoconut sugar, to balance flavors½ tsp
Swiss chardwashed and finely chopped; or substitute with kale or baby spinach
cilantrofresh, large handful
mintfresh, large handful
garam masalaadded at the end as finishing spice2 tsp
lemon juiceto brighten the flavors
Steps
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1
Prepare the aromatics: finely dice a large onion, mince six garlic cloves, grate about two inches of fresh ginger, and dice one to three Serrano peppers (adjusting quantity based on heat preference). Finely chop two Roma tomatoes, or substitute with half a 14 oz can of diced or crushed tomatoes.
2
Prepare the spices: measure out a heaping teaspoon of cumin seeds, two teaspoons of coriander seeds, and about fifteen fresh curry leaves (optional). Measure the ground spices: one teaspoon of ground coriander, one and a half teaspoons of curry powder, half a teaspoon of ground cinnamon, quarter teaspoon of turmeric, and half a teaspoon of freshly grated nutmeg.
3
Heat the pan: set to medium-high heat, add two tablespoons of oil, then add the cumin seeds and coriander seeds once the oil is hot. Toast until a few shades darker and fragrant—this process is called blooming the spices to unlock hidden aromas.
4
Add the curry leaves: if using fresh curry leaves, have a lid nearby as they will sputter in the hot oil. Fry for about twenty seconds, then remove. If using dried curry leaves, they will not sputter.
5
Add the onions: add the finely diced onions to the pan with a pinch of salt and cook for about five minutes until they gain color. If the pan seems to be browning too much, add a splash of water.
6
Add remaining aromatics: add the minced garlic, grated ginger, and diced peppers to the pan and stir.
7
Add tomato paste and ground spices: add two tablespoons of tomato paste along with all the ground spices, stirring vigorously for about ninety seconds to prevent the spices from burning.
8
Add tomatoes and water: add the diced tomatoes and stir, allowing them to simmer for about five minutes until softened.
9
Add chickpeas and liquids: add the drained canned chickpeas and toss to coat with the spices. Pour in coconut milk to create a creamy texture, add tahini for richness and subtle nuttiness, then add half a cup of water to adjust consistency.
10
Season: add salt, black pepper, and half a teaspoon of sugar (coconut sugar or any type) to balance the flavors. Black pepper helps activate the curcumin in the turmeric.
11
Simmer: cover the pot and simmer on medium heat for fifteen to twenty minutes until the curry becomes creamy and well integrated. Meanwhile, prepare rice to serve alongside.
12
Prepare greens and herbs: wash and finely chop the Swiss chard (or substitute with kale or baby spinach). Prepare a large handful each of fresh cilantro and mint.
13
Add the greens: add the chopped Swiss chard to the curry and simmer for about five minutes until wilted. If using more tender greens like baby spinach, only one to two minutes is needed.
14
Final seasoning: add two teaspoons of garam masala as a finishing spice, which adds a bold, slightly sweet, warm flavor. Add more salt to taste as the greens will have drawn out some existing salt. Squeeze in lemon juice to brighten the flavors.
15
Finish and serve: stir in the fresh cilantro and mint. Serve over rice and enjoy this warming, comforting, creamy curry with the bright freshness of the herbs.
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