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Author Notes: Loosely based on the traditional Indian dish, this hearty recipe can stand on it's own as a main or be a lovely side dish.
- 2 tablespoons extra virgin olive oil or 1/4 cup veggie stock
- 1 large yellow onion, sliced thinly with the grain (saute slice)
- 2 large garlic cloves, minced
- 1 inch piece of ginger, minced
- 1 28 oz. can diced tomatoes with juice
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1/2 teaspoon dried mustard
- 1/2 teaspoon dried cinnamon
- 1 cup chick peas, cooked or 1 15 oz. can, drained and rinsed
- 3 bunches kale, stems removed and ripped into bite size pieces
- 1 bag, baby spinach
- 1 small - medium lemon, juiced
- 8 ounces plain non dairy yogurt
- salt and pepper, to taste
- Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until soft and translucent. Add garlic and ginger and saute for 2 mins.
- Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
- Add kale in bunches, it will reduce significantly. Cook until kale is tender. Add spinach and cook 2-3 mins, until tender. Add beans. Stir in lemon juice and yogurt.
- Season to taste with salt and pepper, adjust spices to your liking, and serve.