A flavorful and easy-to-make vegan curry featuring spinach and chickpeas.
Blend the ripe tomatoes, fresh ginger, and green chili until smooth.
Use a high-speed blender for a smoother puree.
Heat oil in a sauté pan over medium heat and add asafoetida and cumin seeds. Stir until aromatic.
Ensure the oil is hot enough to release the spices' aroma.
Add the tomato puree to the pan carefully and stir to combine.
Stir continuously to prevent splattering.
Mix in coriander, chili powder, turmeric, and sea salt. Cook for 10 minutes until the mixture thickens.
Cook on medium-low heat to enhance the spices' flavors.
Add the chopped spinach and water, and cook until the spinach wilts.
Cover the pan to speed up the wilting process.
Stir in the cooked chickpeas and simmer for a few minutes.
Mash some chickpeas for a thicker consistency.
Finish with garam masala and garnish with fresh cilantro.
Add garam masala at the end to preserve its aroma.
Serve the curry warm with your choice of rice or bread.
Pair with basmati rice or naan for a complete meal.
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