Velvety Coconut Spinach Chickpea CurryVeg

1

Heat the oil in a pan over high heat. Add the diced onions and salt.

2

Stir well and cook until the onions are soft and golden. You may add a small splash of water if needed to prevent burning and help the onions steam until tender.

3

Stir in the ginger-garlic paste. Cook for a few minutes to remove the raw aroma, adding another small drizzle of water if necessary to keep the mixture smooth and fragrant.

4

Add the turmeric, coriander powder, curry powder, chilli powder, kashmiri chilli powder, and dry kasoori methi.

5

Mix thoroughly into the onion base, allowing the heat of the oil to awaken the spices.

6

Pour in the fresh tomato puree. Stir and cook the mixture down until the tomatoes have reduced, thickened, and the raw acidity has cooked out.

7

Add the chickpeas and the bag of baby spinach to the pan.

8

Mix gently until the spinach begins to wilt into the curry.

9

Pour in the coconut milk. Stir everything together until well combined and velvety.

10

Reduce the heat and let the curry simmer until it reaches your desired thick, smooth consistency.

11

Stir in the fresh coriander and sliced green chillies for a final lift of flavor and texture. Turn off the heat and serve hot with rice or warm naan.