Delicious Healthy Chickpea and Kale Curry

• 2 tbsp ghee, butter, or oil
• 1 tsp mustard seeds
• 1 large onion
• 2 garlic cloves, grated
• small nub of ginger, grated
• 2 tomatoes, diced
• 2 tbsp tomato puree
• 1 tsp salt
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala powder
• 800 g cooked chickpeas in some cooking liquid
• 100 to 150 grams of kale, spinach, or other green, chopped
• 1 teaspoon of sugar
• 1 tablespoon of yogurt

In a medium sized pot, melt the ghee or butter and add the mustard seeds. Add the onions when you smell the aroma of the mustard seeds. Fry the onion on medium heat for about 10 minutes until the onions are golden. Add the ginger and garlic and fry until fragrant, then add the tomatoes and tomato puree. Cover the pan and cook for 10 minutes until the tomatoes are soft, then use the back of the cooking spoon to mash them a little into the mixture. Add the salt, cumin, turmeric, chili powder, and garam masala, and let fry for 1 minute. Add the chickpeas with their cooking liquid, and simmer with the pot covered for 15 minutes. Then add your greens to the pot, and simmer for 5 minutes. Add the sugar, and then taste and adjust seasoning. Right before serving, turn off the heat and stir in the yogurt. Serve with steamed basmati rice. Delicious, healthy, and filling!