Serves 4- 6 | 30 minute prep/cook
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons mild curry powder
- 1 teaspoon salt
- fresh ground pepper to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 (24 ounce) can whole tomatoes
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 8 ounces of kale, chopped
- 1 (14 ounce) can regular or lite coconut milk (1 3/4 cups)
- 2 tablespoons fresh lime juice
- cooked jasmine or basmati rice
- mango chutney (found in the ethnic aisle at the store)
- chopped fresh cilantro
Preheat a large pot over medium heat and add the coconut oil. Sauté the onion in the oil for 5 to 7 minutes.
Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the curry, salt, pepper, cumin, and cayenne and toss to coat the onions, letting the spices toast for about a minute or two.
Add the tomato juice from the can, scraping the bottom of the pan to deglaze. Then add the tomatoes from the can, squishing them with your fingers as you put them in the pot, to mash them up.
Add the chickpeas and mix well.
Cover the pan and bring the heat up a bit. Let simmer for 8 to 10 minutes, stirring occasionally. Add the kale and stir until wilted, then let simmer for 5 more minutes, uncovered, to cook it down even further.
Add the coconut milk and heat through. Add the lime juice, then taste for seasoning.
Serve over rice with a little mango chutney and cilantro on top.
Sourced from: Moskowitz, Isa Chandra. “Coconut Chana Saag.” Isa Does It.