Recipe:
- Boiled Chickpeas 3 & 1/2 cup
- Suree coconut milk 1 can
- Spinach leaves 3/4 kg
- Large Tomatoes 3
- onions 2
- ginger 1 inch piece
- garlic clove 4-5
- water as required
- Curry powder 2 Tbsp
- Coriander powder 1 Tsp
- Turmeric powder 1/4 tsp
- salt 1/4 Tsp or add to taste
- Oil 2 Tbsp
Method:
Step 1: Blend the tomatoes, onion, garlic and ginger with some water
Step 2: In a pan, add in some oil and blended mixture, along with the spices.
Step 3: Add the boiled chickpeas and cook until all the water evaporates.
Step 4: Once the water evaporates add the coconut milk and cook for a minute or two.
Step 5: Then finally add the spinach leaves and cook the curry with the lid on for 7-9 minutes at a low flame.
Step 6: Remove the lid, give it a mix and the curry is ready.
TASTES BEST WITH BOILED RICE AND STEAMED VEGGIES.
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