Spicy Chick Pea Garden Greens Curry

This is a delicious one pan curry that is absolutely no fuss, hardly dirties any dishes besides the pan and a spoon, has a wealth of flavor, and is very good for you! I was at the Asian Market restocking some of my favorite staples such as canned coconut milk, parathas, and rice noodles, and another staple is the plethora of curry pastes they have, so i knew i needed to grab a few cans of those. I usually grab masaman and panang, those are my most used pastes in several of my curries, but i wasn't paying as close attention when i pulled a few off the shelves and grabbed just a standard red curry paste because the color of the can must have matched the others, i don't know, but that is why today's curry calls just for red curry paste, but let me tell you, it is a taste bud kicker, and it is spicy and brilliant, and our family loved it! You can always tone down the spiciness of this dish by simply adding another can of coconut milk, but we did ok with the one, but it was quite spicy, even for mom and dad! The kids all tried it, and gulped down milk as they ate, dousing the wet slurpy curry with loads of basmati, but in the end, they couldn't quite finish it all. I don't blame them! i am proud of them any time they eat any of our ethnic dishes, i am proud that they are willing, even if the flavors are crazy and wild, they are learning to appreciate and grow in their level of spice and even enjoy some of these meals. I just wanted to be honest and warn you. 

Let's get on to the recipe, shall we?


you'll need:

1 half onion, chopped 
1 tbs garlic ginger paste 
1 teaspoon turmeric 
1 teaspoon red chili powder 
1 teaspoon garam masala 
1 teaspoon madras curry powder 
1 teaspoon cumin
sesame oil 
2 cans of chickpeas or garbanzo beans, drained 
1 small can of red curry paste 
1 can full fat coconut milk
1 cup of greens [spinach, kale, swiss chard, mixed salad greens all work great] 

1. saute onion and garlic ginger paste in a bit of sesame oil. 
add spices.  

2.  once spices are fragrant and have coated the onions, add chickpeas. stir gently and get the spices all mixed in. add red curry paste. stir well and give everything a chance to continue to cook, soak flavor, and embrace everything in the pan at the moment 

3. pour in coconut milk. keep on medium heat and stir a bit more. 
drop in greens so they can wilt in the curry sauce and swim along. 

4. add chopped cilantro and a squish of lime

5. serve ladled over white rice and paratha of course