Estimated Nutrition

Per serving

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 mustard seeds and 0.5 teaspoon of fenugreek seeds to the hot oil and let them splutter for 30 seconds.

3. 3

   Stir in 1 finely sliced large red onion, 4 minced garlic cloves, 1 grated inch of fresh ginger, 2 slit green chilies, 10 curry leaves, and 1 three-inch piece of pandan leaf; sauté until the onion softens, about 5 minutes.

4. 4

   Incorporate 2 tablespoons of Sri Lankan roasted curry powder and 1 teaspoon of turmeric powder into the pot, stirring constantly for 1 minute until fragrant.

5. 5

   Pour in 1 (13.5 ounce) can of full-fat coconut milk and 2 (15 ounce) cans of drained and rinsed chickpeas, then bring the mixture to a gentle simmer.

6. 6

   Season the curry with 1 teaspoon of salt, or to taste, and simmer for 20-25 minutes, allowing the flavors to meld and the curry to thicken slightly.

7. 7

   Remove the pandan leaf and stir in 1 tablespoon of fresh lime juice just before serving.