Chickpea, Spinach, Coconut and Coriander Curry
Chickpea, Spinach, Coconut and Coriander Curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chickpea, spinach, coconut and coriander curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chickpea, Spinach, Coconut and Coriander Curry is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chickpea, Spinach, Coconut and Coriander Curry is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:
  1. Prepare 1 white onion
  2. Make ready 9 cloves garlic
  3. Prepare 1 thumb size of fresh root ginger
  4. Prepare 2 tbsp tomato purée
  5. Make ready 2 tbsp cumin
  6. Prepare 1 tsp dried chilli flakes
  7. Take 1 tbsp ground coriander
  8. Make ready 1 tbsp Garam masala
  9. Take 2 tbsp oil
  10. Prepare Salt
  11. Take 800 g chickpeas
  12. Take 400 g chopped tomatoes
  13. Prepare 100 g coconut cream
  14. Make ready 2 large handfuls of baby spinach
  15. Get Small bunch of fresh coriander
  16. Prepare 4 Portions cooked basmati rice
Steps to make Chickpea, Spinach, Coconut and Coriander Curry:
  1. To make the curry paste. Dice your onion finely and sweat in a pan with a little oil until softened. Set aside
  2. In a blender, add your cooked diced onion, garlic cloves, ginger, tomato puree, cumin, garam masala, dried chilli flakes, ground coriander and a pinch of salt and blend until smooth to make the curry paste. You may need to add a little oil help blend smooth.
  3. In a pan add your curry paste and cook on a low heat for 2 minutes to cook out the spices.
  4. Add your drained chickpeas and stir in.
  5. Add in your chopped tomatoes and a little water and bring to the boil. Simmer for 20 minutes until cooked through.
  6. Check the seasoning and spice level. Add your coconut cream and stir in. You may add a little more coconut if you prefer a more sweet curry sauce.
  7. Add in the spinach and wilt.
  8. Chop the coriander and add half into the sauce before serving.
  9. Serve with rice and garnish with the other half of the coriander.

So that is going to wrap it up for this special food chickpea, spinach, coconut and coriander curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!