Chickpeas Kale Coconut Curry

When it comes to vegetarian dishes chickpeas play the main ingredient when we are cooking something special and when you use coconut milk it gives an aroma and flavor to any gravy. If you can use fresh-made coconut please use it as it gives the real flavor to the curry. Kale is a good source of using greens to your food.

kale is one green leaf vegetable which retains the crunchiness even after it is cooked. I use white onion in the curry, you can use white pearl onions in the gravy. don't coo the onions completely you should maintain the crunch.

This curry I would say the easy version of thai yellow curry with simple ingredients and goes well with our Indian mains like rice, roti, naan, and even idly and dosa.      

Ingredients  

• Chickpeas         - 2 cups(Soaked for 8hrs and pressure cooked                                      until well done)
• Kale              - 2 cups(chopped and washed)
• Cumin seeds       - 1 heaping tbsp
• Cinnamon stick    - 3 inches stick
• Cardomom          - 3nos
• cloves            - 3nos
• Onion             - 2 medium size(coarsely chopped)
• Tomato            - 2 small size(chopped)
• Ginger-garlic           - 2 heaping tbsp (crushed)             
• Turmeric powder   - 1tsp
• Chilli powder     - 1 1/2 heaping tbsp
• Coriander powder  - 1 1/2 heaping tbsp
• Garam Masala      - 1/2 tsp
• Coconut milk      - 1 8oz can or 2 cups if homemade
• Oil or ghee       - 1/4 cup
• Salt              - to taste

Instructions

• Pressure cooker the soaked chickpea until it is well done.

• Heat oil in a Kadai, splutter the cumin seeds, cinnamon stick, cardamom, and cloves.

• Add the chopped onion to the oil and cook till it is light brown.

• Then, add the ginger-garlic, salt, and turmeric powder. Cook for  4-5 minutes.

• Add the chopped tomatoes, chill powder, and the coriander powder. Cook well till the oil separates in the corner and the tomatoes are well cooked.

• Now, Add the cooked chickpea and the can of coconut milk to the onion-tomato gravy.

• Once the gravy starts boiling add the chopped and cleaned Kale leaves.

• Let it boil for 2-3 minutes. add the garam masala on the top and turn off the stove.

• Serve hot with rice, pulao, chapatti, naan, or even nice toast of bread.

Tips

• You can use any type of green leafy vegetables like spinach, collard greens, beet green, and even green cabbage with taste good with this gravy. 
• You can use a few whole cloves of garlic, gives the curry extra taste and aroma and instead of onions you can use whole white pearl onions.