Made this delicious random chickpea vegetable curry in coconut spinach sauce.
The best part about this curry is that is quick and super easy. Also give you the aura of thai curry. Additionally we can also add some crushed lemon grass. This curry contains a lot of fibrous vegetables. The protein requirements are fulfilled by the chickpea we have used in as well as the other nutrients like ion, phosphorus, magnesium, vitamins and many other minerals are covered by the spinach and coconut milk used. Procedure to make the curry: To a pan, Add 1tbsp oil and a medium chopped onion and 1/2 inch ginger (minced) Sauté the same until the onion looses it's natural moisture. Add cooked or canned chickpeas to the pot along with 1tsp each cumin powder, coriander powder and 1/2 a tsp turmeric powder. Cover with a lid and cook for another 3 mins Deglaze the pan with water if you feel the food is sticking to the pot. To a mixer, take a handful of spinach and coconut milk and blend well. (Sause is ready) Add the chopped vegetables like red, yellow and green capsicum to the pot along with some spring onions and continue to stir. Add the sauce we have prepared and add some salt to taste. Garnish with coriander leaves. Enjoy with black, brown or even white rice/ noodles.