Loaded with chick peas, peppers and celery, this curry is warm and fresh all at once. I like to serve it with coconut basmati rice, and pan roasted baby bok choy!
This is robust, filling, and bursting with flavor. Sometimes I make the tikka masala sauce from scratch, but this time around I used a store bought sauce. It makes for a super easy, quick dinner that tastes as if it simmered all day like the real deal.
You can find the premise sauces in the international foods aisle of most grocery stores, or at a local specialty store. If following a WFPB or vegan diet, just make sure to read the ingredient listing as some do contain milk.
Prep Time: 10 minutes
Cook Time: approx. 30-35 minutes
1 bunch of fresh collard greens
1/2 medium red onion, diced
3 celery stalks, halved lengthwise and diced
1/4 cup each, diced red and yellow bell peppers
1 Roma tomato
2 cloves minced garlic
1/2 tablespoon minced ginger
1 can chick peas, drained
1 jar tikka masala sauce
Water, as needed
- Prep all veggies; drain chick peas.
- In a large sauce pan (one that has a lid), cook ginger and onions until onions are translucent. Add peppers and celery, cook for another 2-4 minutes, or until peppers are slightly tender.
- Add collard greens, chick peas and tomatoes. Stir well, and allow greens to wilt slightly. You may need to add a splash of water to keep everything from sticking to the pan.
- Add tikka masala sauce, reduce heat to low, and cover. Allow to simmer until you are ready to eat. You can really let this go for 10 minutes, or put on a warm-and-ready burner and let it stew and mingle for hours. It’s your preference. I do like to let it go a little longer, to help soften and flavor the chickpeas a bit more.
- Serve with basmati rice (use a can of unsweetened coconut milk instead of water, to 1 cup of rice!), grilled bok choy, and warmed naan for a full and delicious meal.