Servings: 6
Calories: 132.34kcal
Necesssary Equipments
Main Ingredients
- 2 cups diced tomatoes
- 1 medium onion, diced finely
- 1 jalapeno
- .25 cup ginger, diced
- 10 cloves garlic, diced
- .25 cup curry powder
- 2 tbsp cumin, ground
- 1 tsp smoked paprika
- .5 cup coconut milk
- 1 cup cooked spinach
- 1 cup cooked chard
- 1 tbsp date sugar
- 2 cups vegetable broth
- 2 tsp dried fenugreek
- 2 tsp garam masala
Instructions
- Start by sauteeing the finely diced onion until browned.
- Add the ginger, garlic and jalapeno and sautee for about a minute.
- Add the spices and stir, toasting for about a minute.
- Add a splash of vegetable broth to deglaze the pan. Add tomatoes and stir to combine.
- Add cooked greens and stir to combine.
- Add another cup of vegetable broth and turn heat to low, simmer for 10 minutes.
- Add coconut milk, dried fenugreek and date sugar.
- Simmer for another 10 minutes, adding vegetable stock as necessary.
- Season with salt to taste and enjoy! Serve over rice or with flatbread.
Video Guide
Notes
Feeling basic? Use frozen ginger, garlic and greens.
Feeling extra? Toast and grind the spices fresh.
Nutrition
Calories: 132.34kcal (7%) | Carbohydrates: 19.12g (6%) | Protein: 4.45g (9%) | Fat: 6.34g (10%) | Saturated Fat: 3.89g (24%) | Sodium: 477.17mg (21%) | Potassium: 569.2mg (16%) | Fiber: 6.15g (26%) | Sugar: 5.51g (6%) | Vitamin A: 3988.92IU (80%) | Vitamin C: 18.02mg (22%) | Calcium: 145.48mg (15%) | Iron: 6.47mg (36%)
Tried this recipe?Let us know how it was!