South Indian-Inspired Coconut Chickpea Curry
By Daily SimmerA quick and flavorful weeknight dinner inspired by South Indian coconut curries. Creamy coconut milk pairs beautifully with tender chickpeas and fresh spinach, all served over fluffy rice.
Ingredients
Contains Mustard
Directions
- Mark step 1 done
Heat the Coconut oil (15ml) in a large pot or deep pan over medium heat. Add the Black mustard seeds (5ml) and cook until they just begin to pop.
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Add the Yellow onion to the pot and sauté until softened and translucent.
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Stir in the garlic (3), Fresh ginger (15ml), Mild curry powder (15ml), and Ground turmeric (2.5ml). Cook, stirring continuously, until highly fragrant.
- Mark step 4 done
Pour in the Full-fat canned coconut milk (1 can) and add the Canned chickpeas (2 cans). Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered for 12 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Mark step 5 done
Stir in the Fresh baby spinach (150g) and simmer until completely wilted. Taste the curry and season with Salt as needed.
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Serve the hot curry immediately, ladled generously over the Basmati rice (9.5dl).
- Mark step 7 done
To safely store leftovers, transfer the curry to shallow containers and refrigerate within 2 hours. It will keep well in the refrigerator for up to 3 days.
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