El famoso curry de jaca de Todd

This is my party piece that I can whip up for unexpected guests in no time. Each time I make it a little different with whatever veggies I have at hand.

If you need to feed more, simply add more coconut milk, chopped tomatoes, and veggies to fill it out. Everyone is welcome at my table.

Serves 3 – 4

INGREDIENTES:

• 2 tbsp coconut oil

• 2 tins chickpeas

• 1 tin jackfruit

• 250g baby leaf spinach

• ½ tin coconut milk

• ½ tin chopped tomatoes

• 2 medium size white onions

• 2 medium size tomatoes

• 2 cloves of garlic

• 2 tbsp mustard seeds

• 2 tbsp cumin

• 1 tbsp garam masala

• 1 tbsp curry powder

• 1 tbsp turmeric

• 1 tsp freshly chopped ginger

• Optional: 2 green chilies

MÉTODO:

• In a large cooking pot, mix the coconut oil, chopped onions, minced garlic, and all the spices.

• Stir and cook until caramelized.

• Add in the ½ tin chopped tomatoes, freshly chopped tomatoes, and ginger.

• Let everything cook down over medium heat with a lid on.

• Stir every once in a while, then pour in ½ tin of coconut milk, 1 tin of each blended and unblended chickpeas and the jackfruit.

• Mix together and add the spinach afterwards.

• Cover with a lid, reduce the heat to low and let simmer for another 10 minutes.