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Recipe details are AI-generated from the video and may contain errors — for reference only.
Finely dice 1 large onion, mince 6 cloves of garlic, grate 50g of fresh ginger, and dice 2 serrano peppers.
Watch out
Keep fingers curled under while dicing to avoid knife cuts and wash hands after handling hot peppers.
Finely dice 2 Roma tomatoes, measure 5g cumin seeds, 10g coriander seeds, 15 fresh curry leaves, 3g ground coriander, 5g curry powder, 2g ground cinnamon, 1g turmeric, and 2g freshly grated nutmeg.
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Keep ingredients separated in small bowls to ensure smooth workflow during cooking.
Heat 30ml avocado oil in a pan on medium-high heat, add 5g cumin seeds and 10g coriander seeds, and toast until a few shades darker and aromatic.
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Let the pan heat up dry before adding oil to prevent food from sticking to stainless steel.
Add 15 fresh curry leaves and cover with lid immediately for about 20 seconds until they bloom and splatter subsides.
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Fresh curry leaves will splatter vigorously when hitting hot oil
keep the lid handy to cover immediately, otherwise hot oil will splatter everywhere
Add the diced onion and 3g kosher salt, stirring until the onions are softened, translucent, and golden around the edges after about 5 minutes. If it gets too toasty, add a splash of water.
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Stir onions regularly so they brown evenly without burning on the bottom.
Add minced garlic, grated ginger, and chopped serrano peppers, stirring until aromatic.
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Inhaling directly over the pan when serrano peppers activate can irritate your throat
keep a slight distance
Add 30g tomato paste and ground spices (3g ground coriander, 5g curry powder, 2g ground cinnamon, 1g turmeric, 2g nutmeg). Stir vigorously for about 90 seconds, then add 30ml water to deglaze the pan and scrape up any stuck bits.
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Stir vigorously after adding ground spices, otherwise the spices will burn quickly on the bottom of the pan.
Add diced Roma tomatoes and cook for about 5 minutes until softened and melted into a jammy masala paste.
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Stir occasionally so tomatoes break down completely without sticking to the pan.
Add 850g drained chickpeas, 400ml coconut milk, 30g tahini, 120ml water, 8g kosher salt, 2g black pepper, and 3g coconut sugar. Stir well to combine into a creamy sauce.
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Stir gently after adding coconut milk and tahini to ensure they incorporate smoothly without splashing.
Cover the pan with a lid and simmer for 15 to 20 minutes.
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Check occasionally and stir to ensure the thick curry doesn't stick to the bottom of the pan.
Wash and finely chop 100g Swiss chard, 10g cilantro, and 5g mint.
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Dry the greens thoroughly after washing so excess water doesn't dilute the curry.
Add chopped Swiss chard and simmer for about 5 minutes until wilted. Then add 5g garam masala, 3g kosher salt, 15ml lemon juice, chopped cilantro, and chopped mint, stirring until well combined and fragrant.
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Stir thoroughly after adding lemon juice and garam masala so the finishing spices distribute evenly throughout the curry.
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