INGREDIENTS

2 cup organic  baby spinach wash and  finally chopped

2 tablespoon chickpeas flour

2 tablespoon oil corn or canola/ or your choice

1 green chili wash and chopped (optional)

3 garlic cloves wash and chopped (optional)

1 teaspoon  fresh shredded ginger

1 teaspoon cumin seed

1/4 teaspoon fenugreek seed

1/2 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 tablespoon fresh lemon juice/or your taste

2 tablespoon coriander/or cilantro leaves wash and chopped

1 teaspoon crushed cumin

salt to taste

METHOD

1: Put the pan on the stove medium-low heat, add oil in, let get hot then add fenugreek seed, cumin seed, green chili, garlic, ginger, let them fry for a few seconds, then add all spinach in and salt to taste, mix all well, and cover halfway and let cook for two minutes or until all get soft.

Look above picture it will look like this

2: Add red chili, turmeric, crush cumin, lemon juice and mix all well.Then add 2 cups water in and add chick peas flour, mix all well taste for salt and let cook for 2 minutes on low heat. Keep and stir in between, so it won’t stick to the the pan, then add coriander/ or cilantro leaves and mix well,  and it will ready to eat.

It will look like above picture

3: here we go our curry is ready to eat.

Note: This is very healthy  full of veggie, protein  and plant based.You can eat lunch or dinner with rice or gluten-free roti, or naan or quinoa.

This is vegan, allergy- friendly, gluten-free, dairy-free, nut- free.