Kale Chana Masala (Chickpea Curry with Winter Greens)
A Punjabi-style braised chickpea-and-greens curry built around winter kale and onions. Uses classic chana masala spices; great for a meatless Indian dinner for two.
Back to full listIngredients
- Organic Kale 1 bunch (about 5 packed cups chopped) $2.99
- Organic Jumbo Yellow Onion 1 large, finely chopped $2.19/lb
- Organic Garlic 3 cloves, minced $6.99/lb
- Organic Ginger Root 1 tbsp grated $5.99/lb
- Simple Truth Organic® Roma Tomatoes 2 tomatoes, chopped (about 1 1/2 cups) $3.99
- Organic Carrots Bunch (optional) 1 carrot, small dice (optional) $2.99
Instructions
- Stove: Heat 1–2 tbsp oil in a pot over medium. Add onion and cook until deep golden, 10–12 minutes.
- Stove: Add ginger and garlic; cook 1 minute. Add spices: 1 1/2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp turmeric, 1 tsp paprika/chili powder, and 1/2 tsp salt. Stir 30 seconds.
- Stove: Add tomatoes and cook until thick and jammy, 6–8 minutes. (Add a splash of water if it sticks.)
- Stove: Add 1 can chickpeas (pantry, drained/rinsed) + 3/4 cup water. Simmer 8–10 minutes. Mash a few chickpeas against the pot to thicken.
- Stove: Stir in chopped kale (and diced carrot if using). Cover and cook until kale is tender, 5–7 minutes. Finish with garam masala (1/2 tsp) and lemon (optional).
- Serve: With rice/roti/naan if you have; otherwise, it’s hearty as a bowl on its own.
Health notes: High fiber and plant protein; keep oil modest and it’s very heart-friendly.
Drink pairing: Chilled beer (pilsner) or sparkling water with lemon.