North Indian chickpea curry with collard greens and black rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

North Indian chickpea curry with collard greens and black rice

Our Dietitian's Favorite

North Indian chickpea curry with collard greens and black rice

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

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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, Total Fat 27g (35% DV), Sat. Fat 13g (65% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 590mg (26% DV), Total Carb. 111g (40% DV), Fiber 22g (79% DV), Protein 24g
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.