Vegan Chickpea Curry without Coconut Milk

This recipe was given to me by my boss, who is Asian. It has been passed through generations of her family so as you can imagine it is the real deal. Very healthy and super tasty. You can serve it as a side or main. Serve with either rice, bread, bhaji, or samosas.

Step: 1

Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.

Step: 2

Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.

Step: 3

Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

Per Serving: 286 calories; protein 13.6g; carbohydrates 46.6g; fat 6g; sodium 1970.3mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your likely music in the background , a soothing beverage of your pick or even a partner. It is thoughtful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a likely for any home chef.