Creamy One-Pot Indian Chickpea CurryVeg

1

Finely dice the onion.

2

Mince the garlic cloves.

3

Grate the ginger and finely dice the green chilies.

4

Finely dice the Roma tomatoes (or use half a can of crushed tomatoes).

1

Heat the oil in a pan over medium-high heat.

2

Add the cumin and coriander seeds, toasting them until they are a few shades darker and fragrant.

3

Carefully add the fresh curry leaves, letting them sputter for about 20 seconds.

1

Stir in the diced onions with a pinch of salt. Cook for about 5 minutes until they develop some color.

2

Add the garlic, ginger, and green chilies. Sauté until fragrant.

1

Add the tomato paste and all ground spices (ground coriander, curry powder, cinnamon, turmeric, and nutmeg).

2

Stir vigorously for about 90 seconds. If the mixture sticks to the bottom, add a small splash of water.

3

Add the chopped tomatoes and cook for approximately 5 minutes until they soften.

1

Add the drained chickpeas and stir to coat them in the spice mixture.

2

Pour in the coconut milk and add the tahini. Add about 1/2 cup of water to reach your desired consistency.

3

Season with salt, black pepper, and the coconut sugar.

4

Cover and simmer for 15 to 20 minutes.

1

Stir in the chopped greens and simmer until they are wilted (about 5 minutes for Swiss chard, or less for spinach).

2

Add the garam masala, a squeeze of lemon juice, and a generous handful of fresh cilantro and mint.

3

Serve warm, ideally over rice.