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
Base
Flava Flave
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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♡Sprinkle a little love, Say a little prayer & eat with gratitude ❤️
