Callaloo, Tomato and Chickpea Curry

  • 2 cans of chickpeas, drained
  • 1 can of light or homemade coconut milk
  • ΒΌ cup grape seed or canola oil
  • 1 large white onion, diced
  • 1 tbsp whole cumin seeds
  • 1lb market fresh tomatoes, chopped
  • 1 bunch callaloo, roughly chopped, or farm fresh kale
  • 1 tbsp fresh ginger, finely chopped
  • 1 tbsp seasoning peppers, finely chopped
  • 1 Scotch bonnet pepper, finely chopped
  • 1 bunch of local green onion/scallion, chopped
  • 1-2 tsp of garam masala
  • Salt and pepper to taste
  1. Heat oil over medium high temperature for about 5 minutes until quite hot. Drop one seed of cumin to test if it sizzles; if it does, the oil is hot enough.
  2. Add the rest of the cumin and cook for 30 seconds.
  3. Add onions and lower the temperature to medium, cooking until the onions are translucent, about 10 minutes.
  4. Add the chopped tomatoes, fresh ginger, seasoning pepper and Scotch bonnet pepper, cooking for another 10 minutes or until the tomatoes are nicely cooked and the oil starts to pool slightly at the top of the pot.
  5. Add the chickpeas, callaloo or kale, green onion, garam masala and coconut milk, cooking for a further 5-10 minutes until the greens are wilted.
  6. Turn off the heat and let sit for about 5 minutes. Serve with naan or pita bread.