The BUDGET FRIENDLY curry recipe you've BEAN looking for

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Finely chop the onion and green chili; grate the garlic and ginger.
2. Rinse the canned chickpeas and set them aside. Remove the cardamom pod shells to get the seeds, grind the coriander seeds, then add the sweet paprika, smoked paprika, turmeric, garam masala and salt to the spice mix and set aside.
3. Heat a sauté pan over medium heat, add the chili oil, then the cumin seeds, and fry for a few seconds.
4. Add the onion and chili and sauté for 3–4 minutes. Add the garlic and ginger and sauté for 2–3 minutes.
5. Add the spices and sauté for about 1 minute. Add the chickpeas and strained tomatoes and stir well.
6. When the gravy starts to bubble, add the spinach, cover and cook on medium-low for 15 minutes.
7. Stir in about 2 tbsp coconut cream.
8. Serve garnished with fresh cilantro and a drizzle of coconut cream.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionGingerTomatoSpinachChickpeaCoconut creamCanned chickpea