oil, for sautéing
2 onions, sliced
1 teaspoon sea salt
3 medium carrots, peeled and cut into cubes
2 cups vegetable stock
½ cup coconut cream
2 x 400-gram cans chickpeas, drained and rinsed well
1 cinnamon stick
3 whole cardamom pods
large bunch kale or silverbeet, stems removed, roughly chopped
½ cup raw cashew nuts
3 cloves garlic, roughly chopped
2 tablespoons chopped fresh ginger
1 teaspoon each ground cumin, coriander, garam masala and turmeric
1 teaspoon chilli powder
2 tablespoon tomato paste
5 tablespoons olive oil
steamed quinoa or brown rice
Place all the masala paste ingredients in a food processor and blend to a smooth paste.
Heat a glug of oil in a large saucepan and gently cook the onions and salt for 8 minutes, without browning. Add the masala paste and carrots. Cook for a further 8 minutes until fragrant.
Add the stock, coconut cream, chickpeas and cinnamon stick. Lightly crush the cardamom pods and release seeds into the pot. Bring to a boil and then simmer for 25 minutes. Stir frequently.
Add the greens and cook for 5 minutes. Serve with steamed brown rice or quinoa. Serves 4.