Creamy Chickpea & Spinach Curry
Description
A simple and easy curry to start with if you're new to the curry world! This is one of my go to curries when i don't have much time to cook in the evening. It;s also a curry i find works well with my nightshade free sauce. If you fancy having a few anti-inflammatory days in the week, this curry is perfect!
Ingredients
Base
The Spice
Instructions
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Heat oil in a heavy base pot on medium heat.
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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.
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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.
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Once cooked, take off the heat and mix in the chopped spinach
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Garnish with chopped coriander
Note
♡ Sprinkle a little love, Say a little prayer & eat with gratitude ❤️
Serving Suggestions: I recommend serving with spelt flour roti or some simple basmati rice
Substitutions: You can use dried or fresh curry leaves.
