Kale and Chickpea Curry (Sholay Saag)
Introduction
Indulge in the warm, comforting embrace of Kale and Chickpea Curry, also known as Sholay Saag, a delightful vegetarian dish that seamlessly melds flavors and textures. With its vibrant green kale and hearty chickpeas enveloped in a fragrant masala sauce, this curry offers a delightful culinary experience that can be enjoyed on any occasion. Perfectly spiced to suit the palate, this dish is not only a feast for the senses but also packed with nutrients, making it an ideal addition to your meal rotation.
Dish Details
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Vegetarian
- Spice Level: Medium
Ingredients
| Ingredient | Quantity |
|---|---|
| Rapeseed oil | 1-2 tbsp |
| Mustard seeds | ½ tsp |
| Cumin seeds | 1 tsp |
| Large onion, diced | 1 |
| Garlic cloves, crushed | 4 |
| Plum tomatoes or tinned tomatoes | 4 or 200g |
| Chickpeas (drained and rinsed) | 800g (2 tins) |
| Salt | 1 tsp, or to taste |
| Coriander seeds, crushed | 1 heaped tsp |
| Green chilli, chopped | 1 |
| Red chilli powder | 1 tsp |
| Turmeric | 1 tsp |
| Kale, chopped | 200g |
| Green chilli, sliced (for garnish) | 1 |
Instructions
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Heat the Oil: In a lidded pan, heat the rapeseed oil over medium heat. Once the oil is hot, add the mustard seeds followed by the cumin seeds. Sauté them for about a minute until the aroma of the cumin seeds wafts through the air, and the mustard seeds begin to stop sizzling.
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Sauté the Onions: Add the diced onion to the pan and fry for approximately 15 minutes until they start to brown and soften. Then, introduce the crushed garlic and continue to fry for an additional 4 minutes, allowing the garlic to infuse its flavor.
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Incorporate the Tomatoes: Add the chopped plum tomatoes or the tinned tomatoes to the pan, stirring well. Allow this mixture to cook for a few minutes, adding a splash of water if necessary to prevent sticking.
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Add Spices: Incorporate the crushed coriander, chopped green chilli, red chilli powder, turmeric, and salt into the pan. Let this mixture cook on a gentle heat for about 10 minutes, until the tomatoes begin to break down and the sauce thickens into a rich masala.
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Adjust Sauce Consistency: If needed, increase the heat slightly to thicken the sauce to your desired consistency.
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Combine Chickpeas: Stir in the drained chickpeas, ensuring they are well coated with the masala sauce. Add a splash of water, if needed, and let the mixture simmer for 5 minutes.
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Add the Kale: Gradually fold in the chopped kale, adding it a handful at a time and stirring to combine. Cook for an additional 5 minutes until the kale is soft and tender.
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Garnish and Serve: Top your curry with the sliced green chilli for an added kick. Serve this delightful Kale and Chickpea Curry with warm poori and a side of fresh plain yoghurt for a truly satisfying meal.
Conclusion
This Kale and Chickpea Curry is not just a dish; it’s a celebration of flavors, textures, and vibrant colors that come together beautifully. Whether you’re serving it for a weeknight dinner or at a gathering with friends and family, it is sure to be a hit. Enjoy the warmth of this comforting dish, knowing you’re treating yourself and your loved ones to something both delicious and nutritious. Happy cooking!
