Recipe: Chana Masala with Kale

This is a recipe I made up, but it’s pretty similar to even more authentic sources like The Intuitive Cook (he’s Indian) and Pham Fatale (great blog, by the way, and lots of authentic Indian and Southeast Asian recipes!)

Chana, or Chole, Masala is a curried chickpea delight. This recipe could technically be called Chana Saag, since it has greens added to it (although Saag usually refers to spinach or mustard greens). Whatever you name it, call it delicious! It’s only of those “Ugly but Tasty” recipes - a hearty, warming stew for a chilly fall day.

Chana Masala with Kale
1/2 large onion, chopped finely
ghee, butter, or coconut oil
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
red pepper flakes
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale, chopped (any green will work just fine)
1 cup coconut milk

fresh lime

In a large deep frying pan, saute onion with a smidge of ghee/oil/whatever until totally limp and sweaty. Add the spices, to taste.

Stir that around until everything gets ridiculously fragrant. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.

Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty. Add the lime juice (either a half or whole small lime will do - just taste as you go).

Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be. Sometimes I stir it up in the morning, then put it in my crock pot on low until supper time.

In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.

Serve over basmati rice and garnished liberally with cilantro.

Hey Laura, I think... Recipe: Chana Masala with Kale

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