Garnish with lime wedges, fresh cilantro and red chilis.
Add the oil (if using), onion, garlic and ginger to a deep skillet. Sauté for 5 minutes, until softened, stirring often.
Then add the mushrooms and rapini to the skillet and place the lid on top to wilt the rapini and cook down the mushrooms, about 5 minutes. Stir occasionally.
Add all remaining ingredients (except optional garnishes) to the pot and mix well. Simmer over medium heat for about 20-25 minutes. Then taste, add more salt or pepper if needed, and serve.
Add more veggies to this mushroom and chickpea curry if you'd like. You may add green peas, green beans, broccoli, cauliflower, or any veggies you love.Make sure to use CANNED coconut milk, not the kind in the carton.Make it as spicy as you'd like! Adjust the cayenne pepper to your taste. If this is your first time making Indian food, use less and build up from there, since there's a lot of other flavours and seasoning in this recipe.For even more depth of flavour, add a half teaspoon of garam masala.For a low fat diet, you may use light coconut milk, however, there will be less coconut flavour and the curry will not be as creamy.If you're not a fan of coconut, you may sub the coconut milk for cashew cream instead.For oil free, simply sub the oil with vegetable broth or water to sauté.Leftovers keep refrigerated for 3-4 days, just reheat and enjoy.