Delicious Veg Curry

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners

Dietary guidance: v v g d 


For Tempering:
1 T coconut oil
1T mustard seed
1t cumin seed
1 t asfoetida(available at indian supermarket)
3 curry leaves(available at indian supermarket)
1 crushed red pepper

For curry:
1/2 large onion, chopped
1 large garlic clove, minced
1" thumb ginger, peeled and minced
2 cups chopped kale
2 tomatoes skinned and chopped
1 can chickpeas drained and rinsed
1 T curry powder
1t turmeric
a few curry leaves
about 1/2 up chicken or veg broth


Saute the tempering spices in coconut oil until the mustard seeds pop. Add the onion and saute until soft. Add the garlic and ginger and saute until fragrant (about 1 minute). Add kale, saute a few minutes until wilted, add tomatoes, saute a few minutes then add the chickepeas. Add chicken broth and simmer for 10-15 minutes. Add curry powder, turmeric and curry leaves and simmer for a few more minutes. Serve with basmati rice, plain yogurt and coriander chutney(swad brand is best).


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