Curry Without Coconut Milk: Spicy And Dairy-Free Curry!

Archie Johnson
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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
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Ingredients

– 1 tsp Ginger-garlic paste – 2 Cans chickpeas – 1 tbsp Vegetable oil – 1 Onion, finely chopped
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Instructions

1. Rinse chickpeas under cold water and soak in a bowl with baking soda for 10 minutes; drain and rinse thoroughly. 2. Heat oil in a pot and sauté onion until soft, about 5 minutes.
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Instructions

5. Gently stir in chickpeas and simmer for 20 minutes until flavors meld. 6. Add water if the sauce thickens too much.
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Recipe Details

Course: Main Course Cuisine: Indian Prep Time: 10 minutes  Cook Time: 30 minutes  Total Time: 40 minutes  Calories: 286kcal

Let’s get started!

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Archie Johnson

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