Masala

Ingredients:

• 1 TBLS coconut oil 

• 1 1⁄2 TSP cumin seeds

• 1 yellow onion (diced)

• 1 TBLS minced fresh garlic

• 1 TBLS minced peeled fresh ginger

• 1 1⁄2 TSP garam masala

• 1 1⁄2 TSP ground coriander

• 1⁄2 TSP ground turmeric

• 1 TSP fine-grain sea salt

• 1⁄4 TSP cayenne pepper (optional)

• 1 can diced tomatoes (with their juices)

• 3 cups cooked chickpeas (drained and rinsed)

• 1 cup kale (washed and chopped)

• 2 cups brown rice (cooked)

• Fresh cilantro (washed and chopped)

Directions:

1. In a large pan, heat the oil over medium heat. Reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden.

2. Raise the heat to medium and stir in the onion, garlic and ginger. Cook for a few minutes then stir in the garam masala, coriander, turmeric, salt, and cayenne and cook for 2 minutes more. 

3. Add the diced tomatoes and their juices. 

4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer.

5. Serve over a bed of kale and cooked rice, if desired, and garnish with some chopped cilantro just before serving.

Tips: To thicken the tomato gravy, add a ladle of the curry into a mini processor and process until almost smooth. Stir this back into the curry to thicken.