Coconut And Chickpea Curry

Ingredients

• • Oil - 2 tablespoons
• • Garam masala - 2 teaspoons
• • Salt - 1 teaspoon
• • Cumin seeds - 1 teaspoon
• • Onion - 1
• • Chillies - 1 tablespoon
• • Garlic cloves - 4
• • Tomatoes (chopped) - 3
• • Chickpeas (cooked) - 2 cups
• • Coconut milk - 2 cups
• • Cauliflower head (chopped) - 1
• • Spinaches - 1 cup
• • Lemon juice - 2 tablespoons
• • Coriander leaves - 2 tablespoons

Method

• 1. Heat the oil in a heavy skillet or Dutch oven over medium heat.
• 2. Add the onion and cook for about 10 minutes, browning the onion and letting it develop dark color, although without burning it.
• 3. Stir in the garlic and cook for 2 minutes.
• 4. Add cumin seeds, garam masala, and chilly, then stir.
• 5. Next, stir in the tomatoes, coconut milk, and cauliflower and simmer for 10 minutes.
• 6. Turn down the heat, then add chickpeas. Simmer for about 20 minutes, or until the chickpeas are tender and the sauce has reduced slightly.
• 7. Add the baby spinach and lemon juice. Taste and season with salt before adding coriander.
• 8. Serve immediately over rice, or let cool and refrigerate.
• 9. The curry will hold up well in the refrigerator in an airtight container for up to 5 days.