Curry Without Coconut Milk
Curry Without Coconut Milk offers a rich, spicy flavor without the creaminess of coconut milk. It relies on bold spices balanced with tomatoes and onions for depth. Perfect for those seeking a lighter, option while still enjoying the aromatic essence of traditional curry.
Ingredients
- 1 tbsp Baking soda
- 1/2 tsp Garam masala
- 2 Packages frozen chopped spinach, thawed and drained
- 1 Can diced tomatoes
- 1/2 tsp Ground turmeric
- 1/2 tsp Salt
- 1/2 tsp Cayenne pepper
- 1 tsp Ginger-garlic paste
- 2 Cans chickpeas
- 1 tbsp Vegetable oil
- 1 Onion, finely chopped
Instructions
- Rinse chickpeas under cold water and soak in a bowl with baking soda for 10 minutes; drain and rinse thoroughly.
- Heat oil in a pot and sauté onion until soft, about 5 minutes.
- Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala; cook for 2 minutes until spices are fragrant.
- Add tomatoes and frozen spinach, stirring to combine.
- Gently stir in chickpeas and simmer for 20 minutes until flavors meld.
- Add water if the sauce thickens too much.