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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

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

  1. Heat oil in a heavy base pot on medium heat.
  2. 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.
  3. 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.
  4. Once cooked, take off the heat and mix in the chopped spinach
  5. Garnish with chopped coriander.
     
    BONUS: I recommend serving with the spelt flour roti!
  6. ♡Sprinkle a little love, Say a little prayer & eat with gratitude ❤️

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