You know those recipes that you make once, and then you make twice, and then suddenly a week has gone by and you have really only made that one same recipe and it made you realize that you are either a boring person for making the same thing over and over again or a smart one (that’s what we all are!) for knowing which recipes are worth your time?
This is that!
I am talking about the kind of curry that hits that perfect spot between creaminess and fire-breathing flavor all in one sweeping, saucy bite.
This is a straight forward and quick recipe packed with spices! It comes together in 40 minutes, doesn’t required more than one utensil to cook and the curry is bursting with flavors.
I love having this curry with malabar paratha but I am equally sure it goes well with naans (garlic butter naan!) or poured over warm basmati rice.
Chickpea Spinach Coconut Curry
Ingredients
- 1 tbsp oil of your choice
- 1 medium red onion chopped
- 6 gloves of garlic minced
- 1 inch ginger minced
- 1 medium green chili minced
- 1/2 tsp chili flakes
- 2 medium tomatoes chopped
- 2 tbsp tomato sauce
- 1/4 tsp turmeric
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp coriander cumin powder
- 1 cup water
- 1 can of coconut milk shake before opening
- 2 cans of chickpeas drained
- 4 handfuls spinach
- salt
- cilantro for garnish
Instructions
- In a large pan heat the oil on a medium heat.
- Add chopped onions and cook until they are translucent.
- Stir in the minced garlic, ginger and green chili and red chili flakes and cook for 30 seconds before adding chopped tomatoes.
- Once the tomatoes are soft, add the tomato sauce and all the spices (turmeric, curry powder, garam masala and coriander cumin powder) and salt as per your taste. Stir and cook for a minute.
- Shake the coconut milk can before opening; stir in the milk and water and let it simmer for 10 minutes. This will help blend the flavor of all the spices in the sauce.
- Add drained chickpeas and cook for another 20 minutes.
- While the chickpeas are getting cooked, add spinach to a bowl of hot water and let it sit for 5 minutes. Once the spinach is wilted, drain through a sieve and chopped them.
- Turn off the heat; stir in the chopped spinach to the curry.
- Garnish with fresh cilantro, chili flakes and more coconut milk(optional).
