Curried Herby Chickpeas With Curry Leaf Tarka

🥘 Ingredients

• curry leave Sprigs 4
• cumin seeds 1 tbsp
• mustard seeds 1 tsp
• red chilli 1
• garlic cloves 2
• cumin seeds ½ tsp
• coriander seeds ½ tbsp
• white onion 1
• garlic cloves 2
• ginger 15 g
• spinach 80 g
• coriander 30 g
• coconut milk 400 g
• chickpeas 1 cans
• lemon 1

1. 1

   Watch: https://www.mob.co.uk/recipes/chickpea-coconut-curry
2. 2

   Tarka Ingredients: curry leave Sprigs cumin seeds , mustard seeds , red chilli (Depending On How Much Heat You Want), garlic cloves
3. 3

   Ingredients : cumin seeds , coriander seeds , white onion , garlic cloves , ginger , spinach , coriander , coconut milk , chickpeas , lemon , olive Oil, Black Pepper, Salt,
4. 4

   Make a spicy paste: Roughly chop onion, garlic, ginger and chilli and add to a blender.
5. 5

   Fry the paste from the blender in a pan and add some cumin powder
6. 6

   Add in chickpeas to the pan. Season with salt, bring to a gentle simmer and bubble away for a couple of mins.
7. 7

   Make a green sauce: Add spinach, coriander and coconut milk to blender and blend.
8. 8

   Pour green sauce into the pan and let bubble for a few minutes.
9. 9

   Make the chillie oil: Heat 2 tbsp vegetable oil in a frying pan, Add curry leaves, 1 tbsp cumin seeds, 1 tbsp mustard seeds, finely sliced garlic and a finely diced red chilli to the oil. Cook for 1-2 mins, until the seeds are popping.
10. 10

    Squeeze the lemon juice into the chickpeas and mix well. Serve in bowls, topped with the curry leaf oil and a scattering of coriander leaves.