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Serve the curry warm with basmati rice, naan, or chapati for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of water if it has thickened.
Variations:
Add coconut milk for a creamier texture and subtle sweetness.
Include diced potatoes or carrots for extra vegetables.
Use kale or Swiss chard as an alternative to spinach.
For a spicier curry, add chopped green chilies or increase chili powder.
FAQ:
Can I use canned chickpeas instead of cooking from scratch?
Yes, canned chickpeas are a convenient and time-saving option. Just rinse them well before use.
Is this recipe vegan?
Yes, this curry is completely vegan and dairy-free.
How can I make this dish gluten-free?
Serve with gluten-free rice or gluten-free flatbreads to keep the meal gluten-free.
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