1 large onion or two small onions, peeled and quartered
1 head garlic, separated into cloves and peeled
2-inch fresh ginger, peeled and chopped into chunks
1 can coconut milk
1 small bunch kale, chard, or spinach, washed thoroughly and sliced into thin ribbons
2 cans chickpeas
2 tbsp garam masala
2 tbsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
2 tsp sugar
2 tbsp tomato paste
1 tbsp vegetable oil
Handful cilantro, chopped
1-14 oz can diced tomatoes
3 parsnips, peeled and cubed
2-4 carrots, peeled and cubed
1 tsp turmeric
1 tbsp garam masala
2 tbsp neutral oil
Directions
Preheat your oven to 400˚F.
Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of neutral oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
Place the carrots and parsnips in the oven and roast for 20 minutes or until slightly brown.
Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Add the onion mixture and cook for about 5 minutes.
Next add spices – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
Now pour the chickpeas, chopped tomatoes, and coconut milk into the pan. Bring the pan to a boil, cover and simmer for 30 minutes. Add water as needed.
When your carrots and parsnips have finished roasting in the oven, remove and add to the simmering curry.
Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens (kale/chard/spinach). Stir the greens into the curry until they have just wilted.
Top with cilantro and serve with rice, cauliflower rice, naan or simply just on its own.