INGREDIENTS:
Tomato Gravy: ( OR use approx 1.5 cups of frozen Tomato gravy)
1 medium/large sized onion, finely chopped
2 medium/large sized tomato, finely chopped
1 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
1-2 teaspoon garam masala powder ( or more depending on taste)
1/2 cup thick coconut milk
2 tablespoons oil (canola or sunflower cooking oil)
salt
Protein:
3 cups cooked chickpeas ( can substitute with black eyes peas )
Vegetables:
2 cups Very thinly sliced kale ( or frozen spinach would be fine too)
1 Potato cut into thin strips optional
1 cup cauliflower florets optional
Garnish
Chopped Cilantro leaves
DIRECTIONS:
Make tomato gravy (see notes)or use pre-made gravy and combine with chickpeas, kale (potato if you wish) and spices, salt, coconut milk.
Dilute with vegetable stick or water as needed & let it simmer for 15-20 minutes until you have a nice thick gravy like consistency.
Serve hot with rotis or Quinoa
Note: Follow tomato gravy recipe directions on Tomato gravy with above ingredients)
CREDITS/NOTES:
If I use cauliflower florets, I add it at the very end and simmer for 5-10 mins so it is still crunchy.