I do believe this is the first time I have cooked with or even tasted fresh mustard greens, and what a great culinary experience it turned out to be combined with chickpeas, spices and yogurt in this creamy curry. I was struck by the robust and piquant mustard taste of the greens, having to sample some raw before I put them in the dish of course. Somewhat bitter, they do add an underlying zesty flavor to this chickpea curry that is now a favorite in my kitchen. Mustard greens can often be found at an Asian or Indian grocer, and maybe even at your run-of-the-mill grocery store if you are lucky.
If you can't find mustard greens, a suitable substitute is kale, spinach or collard greens, though I am sure nothing can quite match the unique aroma and vibrant flavor that mustard greens add to your dishes and salads. Add some mustard powder to this creation if you have to miss out on the opportunity to enjoy mustard greens.
I have adapted this recipe from Raghavan Iyer's most excellent book, 660 Curries. If you want creative Indian dishes that can be made with ease and packed full of unique Indian flavors, this is a must have book. Certainly a staple in my household, it should be on your bookshelf too if you enjoy treasured Indian combinations. I've written about this book numerous times and. as noted in prior posts, it is not strictly vegetarian but with this many recipes, vegans and vegetarians, novice and experienced cooks alike with find much inspiration within the covers. If you do enjoy meat and seafood, you won't be disappointed either. A treasure chest indeed. Many traditional recipes and some innovative fusion-style dishes are presented to cooks.
This is a spicy dish, so as usual, my advice is to adjust the spices and number of chilies to suit your palate.
Note: If you are using fresh turmeric, take care. I thought beets were bad for staining nails, hands and surfaces, but goodness, my nails were yellow for days after chopping up just a small portion of this fresh root spice. Not quite as potent as ground turmeric, the fresh version rounds out your dishes with a complex flavor that spice lovers will appreciate.
|Chickpeas with Yogurt and Fresh Mustard Greens|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on August 1, 2012
Creamy spiced chickpea and yogurt curry with fresh vibrant mustard greens
More spicy chickpea dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce