This belly warming curry is a combination of curried chickpeas+ spiced saag, is truly a pick-me-up. Serve it with some cumin scented brown basmati, you’re looking at a super nutritious and tasty meal.
In a large pot add the chopped kale and spinach. Add about a ¼ cup water and allow it to steam. The leaves should just be wilted, about 3-5 minutes.
Transfer the greens to a food processor, you may need to do this in batches. Pulse about 5-7 times to finely chop the greens, you may even run it for a few seconds to coarsely puree it. Set aside.
In a large sauce pan warm the oil and add cumin seeds. Once the seeds splutter add the chopped onions, chopped leeks and sauté until soft about 7-8 minutes. Add the minced garlic and ginger and cook for another minute.
Add all the ground spices, salt as needed and stir to mix well. Sauté for another minute and add the cooked chickpeas.
Add about ¼ cup water and bring it up to a boil. Simmer for 3-4 minutes and add the pureed greens and dried fenugreek leaves, if using. Stir add the milk and mix well. Bring it up to a simmer and cook for 8-10 minutes, you may add more water or milk to make it saucy.
Taste add more salt if needed. Serve with steamed rice or any Indian stlye bread like roti or naan.
