This curry is warming and delicious. Use coconut oil for frying the onions, and a quarter to half a can of coconut milk. It can be eaten alone, or with rice and nan bread. The chickpeas add a good source of protein.
This is a great Coconut Oil Recipe.
Ingredients
- 2 tablespoons of virgin organic coconut oil
- 1 onion
- 3 tablespoons of madras curry powder (available from the market or supermarkets)
- Bunch of fresh coriander
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 4 fresh tomatoes
- Quarter to half can of coconut milk
- 3 cloves of garlic
- 10 mushrooms
- Half a bag of fresh spinach
- Tin of chickpeas (or fresh if you prefer)
- Sprinkle of salt and pepper
Method
- Melt the coconut oil in a pan until melted.
- Turn the heat down to medium and add the onion and fry gently stirring all the time.
- Add the cumin seeds, mustard seeds, madras curry powder, garlic, and fresh coriander. Stir until the onions have been absorbed in the spices.
- Add the tomatoes to a blender or food processor and then add the chopped tomatoes the pan.
- Cover and leave to simmer for five minutes.
- Meanwhile, chop the mushrooms and add to the pan. Add the spinach and wait until it has absorbed the moisture before adding the tin of chickpeas. I rinse the chickpeas in water before adding to the pan.
- Add the coconut milk and stir into the ingredients. Cover the pan and leave for approximately fifteen minutes, stirring occasionally.
- Add a sprinkling of salt and pepper and serve immediately.
This tasty curry will serve two to three people. The addition of chickpeas makes this a filling meal that does not require the addition of rice, poppadoms, or nan bread, although it’s a nice treat to have the whole works during an Indian meal.
