Tips for Cooking Vegetarian Curry
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Use full-fat coconut milk for a richer texture.
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Rinse chickpeas thoroughly to remove excess sodium.
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Don’t skip the fresh lemon juice — it brightens the dish.
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Simmer gently to allow the spices to bloom.
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Stir in spinach just before serving to keep it vibrant.
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Add chilli if you like heat — fresh, flaked, or sauce.
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Use canned tomatoes for a deeper umami flavour.
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Garnish with cilantro, lime, or toasted coconut for flair.
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Store leftovers in the fridge for up to 4 days.
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Double the recipe for meal prep — it freezes well, too!
Serve It With Suggestions
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Steamed basmati rice or jasmine rice
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Toasted naan or roti
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Cucumber raita or dairy-free yogurt
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Mango chutney or lime pickle
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Quinoa or cauliflower rice for low-carb option
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Grilled eggplant or zucchini on the side
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Fresh lime wedges
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Chopped fresh chilli or pickled onions
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Red lentil dal for extra protein
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A cup of chai or ginger tea
FAQ's
Q: Can I use dried chickpeas instead of canned?
A: Yes — soak and cook them in advance before using.
Q: Can I make this curry spicier?
A: Absolutely — add fresh chilli, chilli flakes, or hot curry powder.
Q: Can I substitute spinach?
A: Yes — use kale, Swiss chard, or even frozen spinach.
Q: Is this dish vegan?
A: Yes — it’s 100% plant-based and dairy-free.
Q: Can I add more veggies?
A: Definitely — try bell peppers, peas, sweet potatoes, or cauliflower.
Q: Can I freeze this curry?
A: Yes — let it cool completely and freeze in airtight containers.
Q: How long does it last in the fridge?
A: Up to 4 days, stored in an airtight container.
Q: What’s the best rice to serve with this?
A: Basmati or jasmine rice works best for flavor and texture.
Q: Do I need to blend the curry?
A: No — it’s a chunky curry, but you can blend part for a smoother texture.
Q: What if I don’t have coconut milk?
A: Substitute with cashew cream or a mix of plant milk and a spoon of nut butter.
