Coconut Chana Saag

The only thing better than eating food is reading about it. As a big fan of Isa Chandra Moskowitz, I could not wait to devour new latest cookbook, "Isa Does It" and sure enough there is much inspiration contained within. Isa has created a Coconut Chana Saag that delights all of one's senses. Made with basmati or brown rice, and white wine if you are at my house, you are in for a TREAT!





Ingredients:

2 Tbsp refined coconut oil
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp minced fresh ginger
2 Tbsp mild curry powder (I use Penzey's sweet curry powder)

Several grinds (or pinches) of freshly ground black paper
1 tsp salt
1/2 tsp anise or crushed fennel seeds
1/4 tsp garam masala
1/2 tsp ground cumin1/4 tsp cayenne pepper
1 24-ounce can whole tomatoes (or use fresh with a splash of water)
2 15-ounce cans of chickpeas, drained and rinsed
8 ounces of baby kale
1 14-ounce can of coconut milk
2 Tbsp fresh lime juice 

For serving:
Fresh cilantro, chopped
Mango Chutney (store bought)

Heat the coconut oil in a large pot over medium-high heat. Add the onion and saute for about 7 minutes, until lightly browned. Add the garlic and ginger, and saute until fragrant (about 30 seconds). Add the curry powder, salt, pepper, anise seeds, garam masala, cumin, and cayenne and mix well. Allow the spices to roast for about a minute.

Add the tomato juice from the can, and scrape the bottom of the pan to deglaze. (or use fresh tomatoes and add a splash of water to deglaze) Add the tomatoes from the can, squishing them with your fingers or mashing with a wooden spoon. Add the chickpeas and mix well. Cover the pot and increase the heat to medium-high. Let simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, and then simmer for about 5 minutes more.

Add the coconut milk and lime juice and heat through. Taste for seasoning. Allow to sit for 10-20 minutes (if possible), so that the flavors can mingle. It tastes even better the next day. Serve over basmati rice and add fresh cilantro and chutney, if desired.