Garam Masala Curry (Print Version)
# Ingredients:
01 -
3 cups fresh baby spinach.
02 -
2 tablespoons neutral oil (like olive or avocado).
03 -
1 medium onion, chopped into small pieces.
04 -
4 garlic cloves, finely chopped.
05 -
1 tablespoon of fresh ginger, minced.
06 -
1/2 teaspoon spicy chili flakes.
07 -
2 cups water or veggie stock.
08 -
2 cans of chickpeas (15 ounces each), rinsed.
09 -
1 teaspoon cumin powder.
10 -
1 teaspoon garam masala blend.
11 -
1/2 teaspoon ground coriander.
12 -
1/2 teaspoon of turmeric powder.
13 -
2 medium potatoes, peeled and cut into chunks.
14 -
1 can (15 ounces) of coconut cream.
15 -
1 can (15 ounces) whole tomatoes, peeled.
16 -
1/2 teaspoon sea salt or to taste.
# Instructions:
01 -
Warm up the oil, toss in the chopped onion, and cook for 3 minutes until it's golden.
02 -
Mix in the minced ginger and garlic and let it cook for about 30 seconds.
03 -
Sprinkle in all the spices and keep stirring for half a minute so they release their fragrance.
04 -
Pour in stock, add the potatoes, chickpeas, season with salt, and throw in the whole tomatoes.
05 -
Let it gently bubble for 30 minutes, stirring occasionally, until the curry thickens and potatoes soften.
06 -
Stir in the coconut cream and toss in spinach. Cook just 2 minutes until the leaves soften.
# Notes:
01 -
Store in the fridge for about 4 days.
02 -
It freezes well for 3 months.
03 -
Perfect option for prepping meals in advance.