Potato, greens, and chickpea curry

If you don't have all the spices for this recipe, just use the ones you have, or use a garam masala spice blend if you have that! You could also use cooked, shredded chicken in place or or in addition to the chickpeas in this recipe. Serve with basmati rice and garnish with plain yogurt and cilantro if desired. 

Serves 4

• 2 lbs. potatoes, about 6 medium sized potatoes

• 8 cups sliced greens, about 1/2 a pound (use kale, chard, spinach or cabbage)

• 1 14 oz. can chickpeas, drained

• 2 1/2 cups tomato puree

• 1/2 cup heavy cream or coconut cream (or just use another 1/2 cup tomato puree)

• 1 small onion, coarsely chopped, about 1 cup

• 2 garlic cloves, coarsely chopped

• 1 inch piece of ginger, coarselychopped

• 1/4 cup ghee or olive oil

• 1 tsp. turmeric

• 2 tsp. ground cumin

• 2 tsp. ground coriander

• 1/4 tsp. ground cardamom

• 1/4 tsp. ground cinnamon

• 1/4 tsp. black pepper

• 1/4 tsp. ground clove

• 1/4 tsp. cayenne pepper, optional

• : 2 tsp. salt

Place the whole potatoes in a medium sauce pan with water to cover. Bring to a boil, and simmer 30 minutes, until potatoes are soft when pierced with a fork. Drain and let cool for at least 10 minutes. 

Meanwhile place onion, garlic, ginger and tomato in a food processor. Process until you have a smooth paste. 

Heat the ghee/oil in a large pot. Sauté greens until tender, then remove them from the pot.

Add the spices and salt and let spices bloom in hot oil for 15-30 seconds.  Add the tomato mixture, and fry the mixture in the oil for 2-3 minutes. 

Crumble the cooked potatoes into pieces with your hand or a fork. Add the potato, chickpeas, and cream (if using) to the tomato mixture. Cover and simmer over low heat for 10 minutes, stirring occasionally. 

Add the greens back into the pot, stir well and simmer until warmed through and tender, another 2-3 minutes. Taste and add more salt if needed. 

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