Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients:
- 2 cans (400g each) chickpeas in water (do NOT drain)
- 1 large onion, peeled and finely chopped
- 4 cloves garlic, peeled and crushed
- 1 piece (2.5cm) fresh ginger, peeled and grated
- 1 can (400g) chopped tomatoes
- 15ml tomato puree
- 200ml full-fat coconut milk
- 2 handfuls fresh spinach
- 15ml coconut oil
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- 15ml mango chutney
For the Spice:
- 5ml salt
- 5ml turmeric
- 5ml chili powder
- 10ml garam masala
Instructions:
1. Prepare the Pan:
- In a large pan, add the coconut oil and heat on low until melted.
2. Cook the Onion:
- Add the chopped onion to the pan and fry on low heat for about 5 minutes, until softened and translucent.
3. Add Garlic, Ginger, and Spices:
- Add the garlic, grated ginger, and the spice mix (salt, turmeric, chili powder, and garam masala). Stir and fry for an additional 1-2 minutes.
4. Add Main Ingredients:
- Add the chickpeas (including the water from the cans), chopped tomatoes, coconut milk, mango chutney, tomato puree, and cannabis oil to the pan. Stir well to combine.
5. Simmer:
- Bring the mixture to a boil, then reduce the heat to low to let it simmer. Place a lid on the pan and cook for around 10 minutes, stirring occasionally.
6. Add Spinach:
- After 15 minutes, remove the lid and add the spinach. Stir well and continue to cook with the lid off until the spinach has wilted.
Serve:
- Serve the curry hot with rice and poppadoms.