This curry was created out of pure desire for Indian food one December evening. Although it was not very cold outside I wanted some good comfort food. Which for me is Indian dishes such as this one.

I started with chopping onions and carrots. Next thing I knew I was melting some vegan butter and adding all kinds of Indian spices. I threw some chickpeas, spinach and collard greens into the pan and let it simmer a while. To make the sauce a bit creamer I added plain soy yogurt.

The house smelled amazing. I served it up with brown basmati rice.

It was the perfect dinner and I can not wait to make it again!

Below is the full recipe, hope you enjoy!


1 can chickpeas (drained & rinsed)

1 cup fresh spinach

2 cups fresh collard greens (chopped)

1/2 cup red onion (chopped)

1/2 cup baby carrots (chopped)

1-2 tbsp vegan butter

1 tsp fresh minced garlic

1 tbsp garam marsala

1/2 tbsp turmeric

1 tbsp curry powder

1 tsp cumin

1/2 tsp coriander

1/8 tsp fennel seed

dash of sea salt

dash of red pepper flakes (if you like it spicy)

1 cup water

1 cup plain soy yogurt

fresh cilantro


1. In a large pan heat butter over medium heat. Add chopped onions, carrots and minced garlic. Let cook about 6-8 minutes. Add all spices. Stir throughly till the spices are fragrant.

2. Add spinach and collard greens. Mix well with the spice mixture, let cook for 7 minutes.

3. Stir in the chickpeas, water and yogurt. Simmer over medium heat for 20 minutes.

4. Serve with brown basmati rice and garnish with freshly chopped cilantro.