Chickpea, Broccoli & Spinach Potato Curry in Coconut Milk

Total Time: 50 Minutes

Serves: 2/4 depending


Ingredients:

  • 1 cup sprouted chickpeas (channa)
  • 1 medium sized broccoli head
  • 3 potatoes
  • 1/2 bunch spinach(palak)
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies slit
  • 1 teaspoon ginger-garlic paste
  • 1 tablespoon red chili powder (adjust as per spice preference)
  • ½ teaspoon turmeric powder
  • 1 teaspoon roasted coriander powder
  • 3 cloves
  • 1 inch cinnamon stick
  • 1 bay leaf
  • 1 cup thick coconut milk
  • Salt to taste
  • 2 tablespoon oil
  • Water as required
  • Fresh coriander leaves for garnish

Method:

  1. To make sprouted chickpeas – first rinse chickpeas well. Soak in enough water over night. Net morning, drain the water and transfer soaked chickpeas into a white cotton cloth and cover it loosely and set it aside for a day or 2. Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and starts to sprouts uniformly. The moisture helps the sprouts to grow well.
  2. Par Boil chickpeas, potatoes separately with a hint of salt.
  3. Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry till onions turn translucent. Add ginger-garlic paste and cook till raw smell of the paste is gone.
  4. Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
  5. Add the spice powders, mix.
  6. Add the par boiled chickpeas and potatoes, sauté for about 3 minutes. Add the broccoli and sauté again. Add salt to taste.
  7. Add about 1 cup water and bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency. We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk.
  8. Just when curry reaches desired consistency, add chopped spinach and cook for 3 to 4 minutes.
  9. Finally add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles. Turn off the flame. Do to boil the curry after adding coconut milk, this will make the split. We just want to heat it up after adding coconut milk.
  10. Garnish with fresh coriander leaves and serve hot with steamed rice.

 

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