Ever since I was a teen, Indian food has been my favorite cuisine. It didn’t hurt that my Dad’s friend owned an Indian restaurant. We always started our meals with crispy pappad, then on to a dish with a luscious creamy base like Aloo Matar, then I’d finish off with a Mango Lassi or Galub Jamun. Reflecting back on those days fills me with such joy.
So today it stands that I cook Indian food about twice a week. This recipe is especially good for a time like this when our access to groceries can be quite limited. This recipe uses mostly pantry staples yet is deeply nourishing. The spices make the dish fragrant and the coconut milk makes it luscious and creamy. This is sure to be a family crowd pleaser.
COCONUT CHICKPEA CURRY
2 tbsp coconut oil
¼ tsp turmeric
2 tsp coriander
2 tsp cumin
1 tsp salt
1 medium onion diced
3 cloves fresh garlic minced
1 in piece ginger peeled and grated
1 14 oz can diced tomatoes
1 cup water
2 14 oz cans of chickpeas drained
1 handful fresh spinach
1 14 oz can coconut milk
1 tbsp cilantro
Blend together tomato, garlic and ginger. Heat pot on medium and add the coconut oil. Saute onion 5 minutes until translucent. Add spices and cook for 1 minute. Add the tomato mixture and cook for 5 minutes. Shake the coconut milk well then add to the pot and stir. Add 1 cup of water, the chickpeas and salt and simmer on medium for 7 minutes. Turn the pot off and stir in the spinach. (you can adjust the thickness here by adding a little more water if you like).
Serve this curry (topping with the cilantro) with brown basmati rice and freshly made naan. I love this naan recipe here.
*alternatively you can use 1 tbsp curry powder in place of the turmeric, coriander & cumin
Be sure to tag me on FB or IG when you make this recipe. Happy Cooking!