It’s been a while since I posted any recipes here, infact its been a while since I posted anything at all! Well I just happened to make something really wonderful the other day and thought I’d share it with you guys:) I mean we can all use some inspiration for week night dinners and this recipe totally works because it comes together in under 30 minutes!
And bonus points because it’s nutritious too!
The creaminess of coconut milk is always a winner in my opinion but guess what else I sneaked in? Spinach! The kids didn’t seem to mind one bit! Plus I added some chickpeas/ garbanzos to bulk it up so that it could be eaten on its own if you want to skip the rice and keep it low carb. Sort of like a chunky soup.
There are so many things I love about this curry but most of all, I don’t have to sauté onions to form the base of the curry. That is a must in most Pakistani curries but here, the coconut milk does the job to make it saucy and gravy like.
Ingredients:
2 tablespoons coconut oil
1 pinch fenugreek seeds
1 sprig curry leaves
1/2 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon salt or to taste
1 (9 ounces) pack of frozen chopped spinach
1 (15.5 ounces) canned garbanzo beans
1 (13.5 fluid ounces) canned coconut milk
Cilantro to garnish
Directions:
In a medium to large pan, put the coconut oil. Let oil heat up before putting the fenugreek seeds. Stir and add the curry leaves and all the spices. Stir some more and add the spinach. Stir to sauté the spinach. Add the garbanzo beans and stir to combine. Add the shrimps and sauté for about two minutes till the shrimps turn pink. Don’t overcook them or they’ll become rubbery. Add the coconut milk and let simmer for another minute or so. Garnish with cilantro and serve with rice and a small salad!
You can just as easily make this with chicken or go all vegan and use cauliflower and peas instead!
Like this recipe? Check out my other curries!
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