4.6
(272)
Your folders
Your folders
Export 16 ingredients for grocery delivery
Step 1
Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
Step 2
Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
Step 3
Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
Step 4
Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
Step 5
Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
Step 6
Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.
Your folders
myspicetrunk.com
15 minutes
Your folders
jamilghar.com
5.0
(1)
40 minutes
Your folders
hebbarskitchen.com
3.6
(30)
30 minutes
Your folders
vegrecipesofindia.com
4.9
(109)
45 minutes
Your folders
hintofhelen.com
5.0
(3)
20 minutes
Your folders
veganricha.com
5.0
(13)
30 minutes
Your folders
masalachilli.com
5.0
(1)
45 minutes
Your folders
teaforturmeric.com
4.9
(148)
30 minutes
Your folders
sandhyahariharan.co.uk
5.0
(11)
25 minutes
Your folders
foodiecrush.com
5.0
(11)
20 minutes
Your folders
cinnamonsnail.com
15 minutes
Your folders
indianhealthyrecipes.com
4.8
(266)
40 minutes
Your folders
americastestkitchen.com
4.7
(47)
Your folders
glebekitchen.com
5.0
(2)
60 minutes
Your folders
loveandlemons.com
4.9
20
Your folders
myspicykitchen.net
5.0
(3)
20 minutes
Your folders
simpleveganblog.com
5.0
(1)
15 minutes
Your folders
cookwithmanali.com
4.9
(19)
Your folders
bbcgoodfood.com
35 minutes