Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chickpea, Spinach, Coconut and Coriander Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chickpea, Spinach, Coconut and Coriander Curry is something which I have loved my entire life.
EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor! Now with a recipe video, above the curry recipe below!
To begin with this particular recipe, we have to first prepare a few components. You can have chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:
- Get 1 white onion
- Make ready 9 cloves garlic
- Make ready 1 thumb size of fresh root ginger
- Prepare 2 tbsp tomato purée
- Take 2 tbsp cumin
- Prepare 1 tsp dried chilli flakes
- Prepare 1 tbsp ground coriander
- Make ready 1 tbsp Garam masala
- Make ready 2 tbsp oil
- Make ready Salt
- Make ready 800 g chickpeas
- Take 400 g chopped tomatoes
- Take 100 g coconut cream
- Get 2 large handfuls of baby spinach
- Prepare Small bunch of fresh coriander
- Get 4 Portions cooked basmati rice
Chickpea Spinach curry is a tasty, healthy, vegan, and fulfilling recipe for everyone. This yummy recipe is full of protein, iron, and yummiest spices for the spices lovers as it contains the goodness of chickpeas, nutrients of spinach, and goodness of coconut milk and tanginess of tomatoes. In my opinion, vibrant foods are the best. Bright veggies are nutritionally packed, and visually appealing foods just cry out Pro tip: curries always taste best when the flavours have had time to meld.
Steps to make Chickpea, Spinach, Coconut and Coriander Curry:
- To make the curry paste. Dice your onion finely and sweat in a pan with a little oil until softened. Set aside
- 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.
- In a pan add your curry paste and cook on a low heat for 2 minutes to cook out the spices.
- Add your drained chickpeas and stir in.
- Add in your chopped tomatoes and a little water and bring to the boil. Simmer for 20 minutes until cooked through.
- 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.
- Add in the spinach and wilt.
- Chop the coriander and add half into the sauce before serving.
- Serve with rice and garnish with the other half of the coriander.
So make and enjoy right away, but leftovers are especially delicious, so. Serve on a bed of cooked grains, garnished with cilantro and coconut. This Chickpea Curry is quickly becoming one of my favorite meals. It's super fast and easy to make and incredibly delicious! Chickpeas make a wonderful base for curry because they are ready immediately, and they are packed with plant fiber and protein.
So that’s going to wrap it up for this special food chickpea, spinach, coconut and coriander curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
