Serves 4, 1 hr total time (prep and cooking)
2 med white or yellow potatoes or one large sweet potato, peeled and diced into ½ inch chunks,
2 T coconut or olive oil
2 medium onions (chopped)
4 cloves garlic, minced
2 T ginger root (peeled and grated)
Masala (spice mixture) *Prepare in Advance
1 T corriander
1 T cumin
1 T tumeric
2 tsp salt
¼ tsp cayenne pepper (if heat desired)
¼ tsp clove
¼ tsp cardamom
¼ tsp cinnamon
4 tomatoes (peeled, seeded, and diced). If fresh tomatoes are not available, use what is in the pantry (substitute 14-16 oz can of diced or crushed tomatoes, or 6-8 oz jar tomato paste and 1 cup of water).
2 can (4 cups) cooked and drained chickpeas
1-2 cups veggie or chicken broth or water, amount according to desired texture (thick or soup-like consistency).
4-6 cups baby sautee greens
Optional Toppings: Yoghurt and fresh chopped cilantro
Prepare spice mixture in a small bowl. Steam potatoes until al dente. In a separate saucepan, start cooking favorite rice (optional serving suggestion). Heat oil in 4QT pan over med-high heat. Sautee onions for five minutes. Add garlic, ginger, spices, and sautee additional 2 minutes. Add potatoes, tomatoes, chickpeas, broth, and bring to a light boil. Reduce heat to low and simmer for 20 min. Stir baby greens into curry 5 min before serving. Serve over rice or by itself in a shallow bowl with a side of yogurt and fresh chopped cilantro if desired.