Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoons fenugreek seeds ((or use 1/2 teaspoon dried fenugreek leaves and add with onion) )
  • 1 clove (optional)
  • 1 or 2 bay leaves
  • 1 dried red chili (broken or use 1/4 teaspoon pepper flakes)
  • 3/4 cup finely chopped onion
  • 3 cloves garlic minced
  • 1/2 inch ginger minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 4 ounces frozen spinach or chopped ((defrost if using frozen) )
  • 4 ounces chopped greens such as fresh chard (,mustard greens or other baby greens, or use more spinach)
  • 8 ounce tomato puree ((or unseasoned tomato sauce ))
  • 15 oz can coconut milk (full fat or light or other non-dairy milk of choice , thicker cashew milk or oat milk work well )
  • 15- ounce can chickpeas drained or 1.5 cups cooked
  • 1/2 teaspoon salt
  • pepper flakes, (lemon juice, and cilantro for garnish)

Instruction

  • In a 9x11 or similar size baking dish, add the oil and spread evenly. Add the cumin seeds, fenugreek seeds, clove, bay leaves, and mix.
  • Put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) to cook for 6-8 minutes or until the cumin seeds are fragrant. Keep an eye on them so they don’t burn.
  • Remove the dish from the oven then add in the red chilies and mix in. Add in the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper, and a generous pinch of salt and mix well. Add some splashes of water if spices aren’t sticking to the onion and mix
  • Then put the dish back in the oven to bake for 11-15 minutes or until the onion is translucent.
  • Take the dish out of the oven. Add in the spinach, greens, tomato puree, chickpeas, salt, coconut milk and mix really well.
  • If using fresh greens, then they will take a minute to kind of mix in and get coevered in the sauce. You want the greens to be covered with the sauce otherwise they will get crispy. Cover with parchment.
  • Put the dish back in the oven and bake for 20-25 minutes. Mix once in between so that all the greens get cooked evenly.
  • Take the dish out of the oven. Taste and adjust salt and spices and mix in. Garnish and serve over rice or naan, or flatbread.For creamier, mix in 2-3 tablespoons non dairy yogurt while still hot. For flavor variation, add in 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves ( kasoori methi) while still hot.