Go Back
–+ servings
Recipe Of Lasaniya

Lasaniya

A spicy, garlic-rich vegetarian curry that’s easy, flavorful, and ready in under an hour. Perfect for a weeknight supper or festive gathering.
No ratings yet
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 315 kcal

Ingredients
  

  • 2 tablespoons avocado or vegetable oil (coconut oil for extra aroma)
  • 1 large yellow onion (finely chopped)
  • 6 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red chili powder
  • 1 can (14 oz) diced tomatoes (undrained)
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup low-fat plain Greek yogurt
  • 2 cups cooked chickpeas (about 1 can, drained)
  • 1 cup baby spinach or kale (roughly chopped)
  • Salt to taste
  • Fresh cilantro (chopped, for garnish)
  • 1/2 lime (juice of half)

Instructions
 

  • Heat oil in a deep skillet. Sauté onion until translucent and starting to brown.
  • Add garlic and ginger, stir until fragrant.
  • Add garam masala, cumin, turmeric, and chili powder. Toast until fragrant.
  • Add diced tomatoes, simmer until sauce thickens slightly.
  • Stir in coconut milk and yogurt slowly.
  • Add chickpeas, simmer until they soak up the gravy.
  • Fold in spinach, season with salt and lime juice.
  • Garnish with cilantro. Let it rest before serving.

Notes

Adjust chili powder for desired heat level. Blend half the sauce for extra creaminess. Whisk yogurt with hot sauce to prevent curdling.

Nutrition

Calories: 315kcal
Keyword Chickpeas, Coconut Milk, Garlic, Indian Curry, spicy
Love this recipe?Follow us at @thenandnowspace for more