Garnish with lime wedges, fresh cilantro and red chilis.
Instructions
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.
Notes
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 your curry 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 are a lot of other flavours and seasonings in this dish.
For even more depth of flavour, add ½ teaspoon of cumin seeds to the sauté step and ½ teaspoon of garam masala before simmering.
For lower fat: Use light coconut milk, instead of full fat. But note that there will be less coconut flavour and the curry will be less creamy
For no coconut: User cashew cream, silken tofu, or dairy-free yogurt with similar results.
For oil-free, use vegetable broth or water to sauté, instead of oil.
Leftovers keep refrigerated for 3-4 days, just reheat and enjoy.