Name: Chickpea, Spinach & Coconut Milk Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups chickpeas; 1 cup cabbage shredded; 1 cup nightshade free sauce; 1 1/2 cup coconut milk; 1 cup chopped chard; 2 tablespoons extra virgin coconut oil; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/8 teaspoon asafoetida; 1/4 teaspoon turmeric; 1/2 teaspoon ginger crushed; 10 - 15 curry leaves; 1 teaspoon chana masala /garam masala; 1 teaspoon mums masala; 1 tablespoon kasoori methi; 1 teaspoon salt; Coriander

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Chickpea, Spinach & Coconut Milk Curry

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Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 4

Courses: Lentils & Curry Diet: Gluten Free Nut Free

Description

A simple and easy curry to start with if you're new to the curry world! I use my nightshade free sauce in this recipe but if you want to use tomatoes you can substitute it in. 😊

Instructions

Heat oil in a heavy base pot on medium heat.
Once heated, add cumin & mustard seeds and let them pop. Next, add in your ginger, curry leaves, cabbage & asafoetida and saute on medium heat for a couple of minutes till the cabbage softens.
Add in the chickpeas, coconut milk, nightshade free sauce and the remaining spices, place lid on and simmer on medium heat for 10-15 minutes to allow the flavors to marinate.
Once cooked, take off the heat and mix in the chopped spinach
Garnish with chopped coriander.

BONUS: I recommend serving with the spelt flour roti!
♡Sprinkle a little love, Say a little prayer & eat with gratitude ❤️