Chickpea, Spinach & Coconut Milk Curry
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. 😊
Ingredients
- 2 cups chickpeas (Ideally dried chickpeas soaked & cooked, OR boxed over canned always!)
- 1 cup cabbage shredded (finely chopped)
- 1 cup nightshade free sauce (or crushed tomatoes/passata)
- 1 1/2 cup coconut milk
- 1 cup chopped chard (or spinach)
- 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 (optional if you have it handy)
- 1 teaspoon chana masala /garam masala (chana garam masala)
- 1 teaspoon mums masala (or another tsp Garam Masala)
- 1 tablespoon kasoori methi
- 1 teaspoon salt
- Coriander (to garnish)
Base
Flava Flave
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.
- ♡Sprinkle a little love, Say a little prayer & eat with gratitude ❤️