Coconut Chickpea & Greens Curry
Chickpeas simmer with warming spices, coconut milk and tahini before a finish of leafy greens, mint and lemon. Independent, untested Recipe Reel demo; the external video is by Rainbow Plant Life.
About 60 minutes (demo estimate)
6 servings with rice (demo estimate)
Original video by Rainbow Plant Life
Stock photo for illustration. The demo recipe is independently written, not kitchen-tested, and not an authorized edition of the linked creator’s recipe.
Ingredients
2 tbsp neutral cooking oil
2 tsp coriander seeds
1 heaped tsp cumin seeds
1 large onion, finely chopped
6 garlic cloves, minced
A 2-inch piece of fresh ginger, grated
1 serrano pepper, finely chopped; remove seeds for less heat
2 tbsp tomato paste
1 1/2 tsp curry powder
1 tsp ground coriander
1/2 tsp each ground cinnamon and grated nutmeg
1/4 tsp ground turmeric
2 Roma tomatoes, finely diced
Two 425 g cans of chickpeas, drained and rinsed
400 ml full-fat coconut milk
120 ml water, plus a little for the pan if needed
3 tbsp well-stirred tahini
1/2 tsp sugar
1 small bunch of Swiss chard, tough ribs removed and leaves finely sliced
2 tsp garam masala
1/2–1 tbsp fresh lemon juice, to taste
A handful each of fresh cilantro and mint, chopped
Salt and black pepper, to taste
Cooked rice, to serve
Let’s make it
Heat the oil in a wide, heavy pan. Stir the cumin and coriander seeds in the oil for about a minute, until fragrant but not scorched.
Add the onion and a pinch of salt. Cook for about 5 minutes, then add the garlic, ginger and serrano. Stir for another minute or two; use a splash of water if the pan starts to catch.
Stir in the tomato paste, curry powder, ground coriander, cinnamon, nutmeg and turmeric. After about a minute, add the diced tomatoes and cook until they begin to break down.
Add the chickpeas, coconut milk, water, tahini and sugar. Season lightly, cover and simmer for 15–20 minutes, stirring occasionally.
Fold in the chard and simmer for about 5 minutes, until the leaves are tender. Stir in the garam masala.
Take the pan off the heat. Add lemon juice, cilantro and mint, then adjust the salt and pepper. Spoon over cooked rice.
Before cooking, check the full source recipe, your equipment and ingredient allergens. Times and yields in this demo are estimates. Use US cups where cups are listed.
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