Monsoon season is actually curry season, noh? I mean, who doesn’t like to eat hot, thick curry full of different spices on a rainy day! I’ve been craving curry since a few days now and wanted to try a new recipe that I’ve never tried before. And I think Vidhi Doshi a.k.a. @ramenhairedgirl is a mind-reader! She sent in her recipe of coconut curry and it looked so easy that I knew I had to try it out! I think this will be my Independence Day lunch menu tomorrow. If you too are looking for some easy recipes to try this weekend, then this is the one! Scroll down to check it out.
2 tbsp butter
3/4 cup cooked or boiled chickpeas
200 ml of coconut milk
1 cup chopped spinach
1 chopped onion
1 1/2 tsp grated ginger
2 tsp sriracha/hot sauce
3 tbsp chopped cashews
salt to taste
pinch of sugar
Step 1: Heat 1 tbsp butter, add the sriracha, and the cashews to it and cook them for 2 minutes till the cashews are toasted.
Step 2: Remove from the pan. In the same pan heat the remaining butter, add the onions and ginger. Mix and saute for 5-6 minutes till translucent.
Step 3: Now add the coconut milk and 100 ml water to the pan. Mix well and cover and cook for 2 minutes.
Step 4: Then, add a pinch of sugar, salt, and the boiled chickpeas. Mix well and cover and cook for 7-8 minutes till the chickpeas start breaking down and the curry becomes slightly thick.
Step 5: Add the spinach and mix for 2 minutes.
Step 6: Turn off the heat and the curry is ready! Garnish with the spicy cashews on top and serve with rice!
Wasn’t that super easy and hella tempting? Let us know in the comments below if you do try out this recipe and how it turns out to be!
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