Ingredients
1 cup rice or 4 pieces of naan (Indian flat bread)
3 – 4 Tablespoons cooking oil (coconut, olive, grapeseed, etc.)
1 large onion, sliced 1/4 inch thick
2 large carrots, sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
1 Tablespoon minced hot pepper, such as jalapeno or 1/8 tsp cayenne powder or to taste
1 bunch swiss chard, bok choi or kale, stems thinly chopped
4 cloves garlic, minced and let sit 10 minutes before cooking
1 tsp allspice powder
1 tsp coriander powder
3/4 tsp cumin powder
1/2 tsp lightly crushed cumin seeds
1 1/2 tsp smoked paprika powder
1/2 tsp garlic granules or powder
1 Tablespoon fresh ground black pepper
3 Tablespoons tamari or natural soy sauce
2 tsp sea salt
1/2 cup roasted or raw cashews or 1 1/2 cups cooked chickpeas
1 Tablespoon agar agar flakes or kudzu powder
1 tsp maple syrup, coconut sugar or date sugar, optional
1 Tablespoon lemon juice, optional
1 cup dairy or non-dairy yogurt, optional
Method
Cook the rice per instructions, while making the stir-fry.
Saute the onion with 2 Tablespoons of the olive oil in a large covered pot, over medium heat for 5 minutes. Add carrots, hot pepper, cumin seed and celery and continue cooking for another 5 minutes, covered. If using kale, slice the stems very thin and also add it at this time.
Add the minced garlic and dry spices, to dry saute, stirring continuously for 2 minutes. Add more oil or water, 1 tsp at a time, as necessary to keep it from scorching.
Add the tamari and greens and cook until the greens are tender, about 5 minutes. Add the cashews or chickpeas and cook 1 more minute.
Dissolve the kudzu or agar into 3 Tablespoons of water and drizzle into stir-fry, continuously stirring for another 2 minutes or until it thickens. Turn off the heat. Add the sugar or maple syrup and lemon juice. Serve over rice or with naan, and enjoy with a dollop of yogurt on top of each serving.
Notes: You may need to add a bit of water throughout cooking if it starts to scorch, or if too much liquid , you can take the cover off so some can evaporate.
You can also substitute summer squash, cabbage, peas and/or broccoli for the greens.
If you prefer mung dal or lentils instead of chickpeas or cashews, you can precook them and add them in with the carrots and celery.