Garam Masala Curry (Print Version)
# Ingredients:
01 -
2 medium-sized potatoes, peeled and diced.
02 -
1/2 teaspoon red chili flakes.
03 -
3 cups fresh spinach leaves.
04 -
1 can of full-fat coconut milk.
05 -
1/2 teaspoon ground turmeric.
06 -
1 teaspoon minced fresh ginger.
07 -
1/2 teaspoon ground coriander.
08 -
1 tablespoon garam masala spice mix.
09 -
4 garlic cloves, finely chopped.
10 -
1 medium yellow onion, diced.
11 -
1/2 teaspoon sea salt.
12 -
2 tablespoons cooking oil (like olive oil).
13 -
1 teaspoon ground cumin.
14 -
2 cans of chickpeas (15 oz each), rinsed and drained.
15 -
2 cups of water or vegetable stock.
16 -
1 can (15 oz) of whole peeled tomatoes.
# Instructions:
01 -
Warm up the oil, toss in onions, and stir as they soften and turn golden—this takes 3–4 minutes.
02 -
Toss in garlic and ginger, stir quickly for about 30 seconds so they don’t burn.
03 -
Sprinkle in the spices and stir for half a minute, keeping an eye on it to avoid burning.
04 -
Pour in the stock, drop in potatoes, chickpeas, salt, and lightly crush the tomatoes before adding.
05 -
Reduce the heat and let everything bubble away for 30–35 minutes, stirring here and there, until the potatoes are fork-tender and sauce thickens.
06 -
Stir in coconut milk and toss in spinach. Let it cook for just a couple of minutes until the spinach wilts nicely.
# Notes:
01 -
Stays fresh in the fridge for up to 4 or 5 days.
02 -
Lasts well in the freezer for about 3 months.
03 -
Perfect option for prepping ahead of time.