Coconut Tamarind Chickpea and Spinach Curry

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of coconut oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil and let them splutter for about 30 seconds.

3. 3

   Add 1 large finely chopped onion and 2 slit green chillies, sautéing until the onion turns golden brown, which takes about 7-10 minutes.

4. 4

   Stir in 2 tablespoons of ginger-garlic paste, 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, and 1 teaspoon of red chilli powder, cooking for 1-2 minutes until fragrant.

5. 5

   Pour in 2 cans of drained and rinsed chickpeas, 1 can of diced tomatoes, 1 can of full-fat coconut milk, and 1 tablespoon of tamarind paste, then season with salt to taste and bring the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and let the curry cook for 15-20 minutes, allowing the flavors to meld and deepen.

7. 7

   Stir in 5 ounces of roughly chopped fresh spinach and cook until wilted, which should take about 3-5 minutes.

8. 8

   Garnish the curry with 1/4 cup of chopped fresh coriander before serving hot with rice or naan.