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.
—MsShanaRobinson
Ingredients
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2 tablespoons
extra virgin olive oil or 1/4 cup veggie stock
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1
large yellow onion, sliced thinly with the grain (saute slice)
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2
large garlic cloves, minced
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1
inch piece of ginger, minced
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1
28 oz. can diced tomatoes with juice
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1 teaspoon
garam masala
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1 teaspoon
ground coriander
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1/2 teaspoon
dried mustard
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1/2 teaspoon
dried cinnamon
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1 cup
chick peas, cooked or 1 15 oz. can, drained and rinsed
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3 bunches
kale, stems removed and ripped into bite size pieces
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1
bag, baby spinach
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1
small - medium lemon, juiced
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8 ounces
plain non dairy yogurt
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salt and pepper, to taste
Directions
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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.
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Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
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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.
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Season to taste with salt and pepper, adjust spices to your liking, and serve.
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