Perhaps it’s a throwback to my veggie days, perhaps I’m just cheap.
Whatever the reason, I like to cook Hubs and myself at least one vegetarian meal a week.
It’s true there’s a long ingredients list here but fear not, most of them are spices and a well-stocked spice cupboard is the bedrock of any good cook’s pantry so I’m assuming you’ll have them all to hand.
Fun story – one year Hubs bought me one of those whirling, circular spice rack thingys. I ended up spinning it so much that it broke and spices flew everywhere.
The kitchen turned multi-coloured and smelt delicious. It was almost a shame to clean it up.
Coconut Chana Saag (serves 2-3)
*adapted very slightly from Isa Chandra Moskowitz
- 2 tbsp refined coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tsps minced fresh ginger
- 2 tsps mild curry powder
- 1/2 tsp sea salt
- a pinch freshly ground black pepper
- 1/2 tsp garam masala
- 1/4 tsp ground cumin
- a pinch of cayenne
- 2 tomatoes, diced
- 1 1/2 cups cooked chickpeas
- 2 large chard or kale leaves, de-stemmed and roughly chopped
- 1 cup full-fat coconut milk
- 1 tbsp fresh lime juice
- Heat the coconut oil in a large saucepan and add the onion, garlic, ginger, curry powder, cumin, cayenne, garam masala, salt and pepper. Stir until the onions are well coated and cook for a few minutes to soften them.
- Add the tomatoes and chickpeas. Cover and simmer for 10 minutes as the tomatoes break down (occasionally stir and mash with a wooden spoon to help release the juices).
- Add the kale and stir through. Uncover and cook until the chard/kale wilts (about 5 minutes).
- Pour in the coconut milk, stir and let it warm through. Just before serving stir in the lime juice.
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