Chickpea Curry with Swiss Chard, Clavo Red Chilies, and Corn Tortillas
Prep time
Cook time
Total time
Prepare a filling, warming, and flavourful vegan meal with this healthy curry recipe. It's loaded with protein and health boosting ingredients -- plus you're family will love it too!
2 tablespoons of vegetable oil of choice (I used avocado oil)
Instructions
Heat the oil, once hot sauté the onion until soft and translucent. Next add the garlic and ginger and sauté for three minutes. Push the onion-garlic-ginger mixture aside and add another splash of oil to the pan. Add the chile pepper, cumin, and mustard seeds to the oil and cook until the seeds begin to pop — about 2 minutes. Next add the bay leaf and cook one minute; Then add the curry powder, cardamom, and ground cinnamon and cook for a minute or just until the spices being releasing their scents. Careful not to burn the spices. Quickly stir all of the pan ingredients together until well combined.
Add the tomatoes to the pan and stir. Next add the chickpeas and Swisschard, stir until well combined. Slowly pour in the vegetable broth and mix. Add the salt, stir, and allow to simmer under medium-low heat until the liquid has halved. Taste and adjust spices if necessary. Serve warm with steamed rice and/or flat bread. (I served the curry with Mexican tortillas)
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/11/05/chickpea-curry-with-swiss-chard-clavo-red-chilies-and-corn-tortillas/