South Indian-Inspired Coconut Chickpea Curry

• 15ml Coconut oil
• 5ml Black mustard seeds
• 1 Yellow onion (diced)
• 3 cloves Garlic (minced)
• 15ml Fresh ginger (grated)
• 15ml Mild curry powder
• 2.5ml Ground turmeric
• 2 cans Canned chickpeas (rinsed and drained)
• 1 can Full-fat canned coconut milk
• 150g Fresh baby spinach
• Salt (to taste)
• 9.5dl Basmati rice (cooked, for serving)

Created with AI. Review the ingredients, quantities and steps before cooking.

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   Heat the Coconut oil in a large pot or deep pan over medium heat. Add the Black mustard seeds 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, Fresh ginger, Mild curry powder, and Ground turmeric. Cook, stirring continuously, until highly fragrant.

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   Pour in the Full-fat canned coconut milk and add the Canned chickpeas. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook uncovered for 12 min to allow the flavors to meld and the sauce to thicken slightly.

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   Stir in the Fresh baby spinach 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.

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   To safely store leftovers, transfer the curry to shallow containers and refrigerate within 120 min. It will keep well in the refrigerator for up to 3 days.

Created with AI. Review the ingredients, quantities and steps before cooking.