Spinach and Chickpea Curry from Taste Tibet: Family recipes from the Himalayas by Julie Kleeman and
Yeshi learned to cook this dish in India, and it has become Taste Tibet’s most popular vegan curry. It is easy to make, light on the stomach and seriously wholesome. Serve it with Yeshi’s dal and...
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Ingredients
- 200 g (1 cup) dried chickpeas or 2 x 400 g (14 oz) tins of chickpeas
- 2 tomatoes, diced
- 1½ teaspoon turmeric
- 2 teaspoons Madras curry powder
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 large garlic cloves, finely chopped
- 6 cm (2½ inch) piece of ginger, washed but not peeled, finely chopped
- 1 red onion, finely chopped
- 1 x 400 ml (14 fl oz) tin of coconut milk
- 200 g (7 oz) baby spinach leaves, including stems
- 100 g (3½ oz) frozen spinach – optional
- Coriander (cilantro) sprigs, to garnish
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