North Indian chickpea curry with collard greens and black rice
Our Nutritionist's Favorite

North Indian chickpea curry with collard greens and black rice

Gluten-Free, Vegetarian, Dairy-Free, Soy-Free

2 Servings, 740 Calories/Serving

30 – 40 Minutes

Our staff nutritionist, Kaley Todd, is a serious collard greens devotee. She loves how they not only promote heart and bone health, but they also have high levels of both antioxidants and anti-inflammatory nutrients. Above all, she finds them incredibly delicious. Here, they add oomph to this simple coconut-milk curry, spiced with garam masala. A mix of cloves, cinnamon, and cumin, the blend is beloved throughout Asia, but it’s a signature flavor of Northern Indian cooking.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¾ cup Lotus Foods forbidden black rice
  • 1 yellow onion
  • 1 bunch collard greens
  • 1 cup chickpeas
  • ¼ cup shredded coconut
  • Peeled fresh garlic
  • Fresh ginger
  • 1 teaspoon garam masala
  • 1 cup coconut milk
  • ¼ cup cashews
  • 1 lime

Nutrition per serving

Calories: 740, Protein: 24 g, Fiber: 22 g, Total Fat: 27 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 3 g, Saturated Fat: 13 g, Cholesterol: 0 mg, Sodium: 590 mg, Carbohydrates: 111 g, Added Sugar: 0 g.
Contains: Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the black rice.
In a small pot, combine the rice with 1½ cups salted water. Bring to a boil, cover, reduce to a simmer, and cook until the rice is tender and the water is absorbed, 25 to 30 minutes.
While the water comes to a boil and the rice cooks, prepare the curry.


Prep the curry ingredients; toast the coconut

  • Peel and finely chop the onion.
  • Strip the collard greens leaves from their stems; finely chop the leaves.
  • Rinse the chickpeas.
In a large pan over medium heat, toast the coconut, stirring frequently, until golden, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.


Cook the onion

In the same pan, over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes.
While the onion cooks, prep the garlic and ginger.


Prep the garlic and ginger; finish the curry

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Grate or peel and finely chop the ginger.
Add the garlic, ginger, and garam masala to the onion and stir to combine. Cook over medium-high heat until fragrant, about 1 minute. Stir in the collard greens and cook until they start to wilt, 1 to 2 minutes. Add the chickpeas, coconut milk, and ¼ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the greens are just tender, 6 to 8 minutes.
While the greens cook, make the garnishes.


Prep the garnishes

  • Coarsely chop the cashews.
  • Cut the lime into wedges.



Spoon the rice into individual bowls. Ladle in the curry, then garnish with the cashews and coconut. Serve with the lime wedges.

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