This is a one pot meal with Indian flair! Make it in your Instant Pot, Wok, or conventional Pan.
This is a memorable dish full of flavor; and packed with life-
sustaining nutrition Makes: 6 servings.

Ingredients:

• ¼ cup broth for sautéing Onions, etc.
• 1 cup onion- chopped
• 5 cloves Garlic chopped (or 2 ½ tsp minced garlic)
• 1 to 2 green hot Chile Pepper (like serrano or jalapeno) or ½  cup sliced canned Jalapenos (Optional)
• 2 tsp Turmeric
• 2 tsp ground Cumin
• 1` tsp Cinnamon
• ¾ tsp ground Cardamom
• ¾ tsp ground Sage or oregano
• 1 to 2 tsp Hot red Pepper Sauce or paste to taste
• 1 ½  Red Bell Pepper sliced or thickly diced
• 2 Tbsp minced Ginger (or 1Tbsp ground dry ginger)
• 1 ½ tsp salt (or 1Tbsp Braggs or low sodium Say Sauce)
• 1 15oz can Chickpeas [or 1 ¾ cup cooked]
• 1 medium regular Eggplant about 1” cubed
• 1 13 ½ oz can Coconut Milk
• 1/3 cup unsweetened dry coconut
• 1 ½ cup or more Water (or Vegetable Broth) depending on consistency [very moist but not too thin]
• 2 cups spinach- choped
• 1 ½ cups kale- choped

Serving Garnish Options

• 1/3 cup chopped Cilantro as serving garnish (Optional)
• Few Lemon slices as serving garnish (Optional)

Instructions:

1. Press the Sauté on the Instant Pot type pressure cooker. Add ¼ cup water or broth to keep vegies fom sticking. Add Onion, Garlic and Chili Peppers (if using canned Jalapenos put them in the pot with the Bell Peppers in instruction 3) Cook for 3 to 4 mins until Onions translucent. Add a splash of broth if needed to keep onions from sticking [the sauté may be performed at the bottom of a large cooking pot or wok if using instead of a pressure cooker]
2. Add all of the listed Spices except Ginger and mix together with the onions. (Instead of the individual listed spices you can add a spice blend like curry powder, jerk spice, garam masala, berbere spice, or curry paste) .
3.  Add the Bell Pepper and Ginger and mix all together.
4. Add Chickpeas, Salt, Coconut Milk, dry Coconut, Water, and mix well.
5.  Turn off the sauté setting.
6. Mix in the cubed Eggplant.
7. Close the lid and seal your Instant Pot. Cook under pressure for 5 minutes. [If you are cooking in a large pot on the stove, bring the curry to a simmer and cook for about 20 minutes.]
8. Carefully vent and open your Instant Pot.
9. Fold in the loosely chopped Spinach and Kale while the curry still hot.

Garnish with lemon slices and cilantro if desired.
Serve whole intact grain like cooked farro, buckwheat, quinoia, or barley

Notes

Alternatives: 

Thickening: You may mash some of the Chickpeas to thicken the curry or lightly blend or process half of the curry to create more body if you like. You can stir in a tablespoon of tapioca powder or corn starch powder at the end of cooking as a thickener.

Other beans: Use other bean such as, black eyed peas, kidney beans or white beans instead of chickpeas.

You could add a cup of chopped tomatoes in with the chickpeas.

Grains: Serve this wonderful curry over whole intact grains like cooked farro, buckwheat, wheat berries, quinoa, or barley.

Other vegies: Instead ofSpinach and Kale substitute Broccoli and/or Asparagus.

For other similar recipes consult Vegan Richa’s Indian Kitchen or Vegan Richa’s Everyday Kitchen; or visit her website: veganricha.com. Dr John