Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chickpea Spinach Curry - quick, easy, gluten-free, nutritious and vegan curry made with minimal spices in a tomato-based sauce. It goes well with rice or any flatbread. To cook the spinach, heat the ghee in another pan and add the urad dal.
Chickpea, Spinach, Coconut and Coriander Curry is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Chickpea, Spinach, Coconut and Coriander Curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get 1 white onion
- Get 9 cloves garlic
- Make ready 1 thumb size of fresh root ginger
- Make ready 2 tbsp tomato purée
- Make ready 2 tbsp cumin
- Get 1 tsp dried chilli flakes
- Prepare 1 tbsp ground coriander
- Prepare 1 tbsp Garam masala
- Get 2 tbsp oil
- Make ready Salt
- Get 800 g chickpeas
- Get 400 g chopped tomatoes
- Get 100 g coconut cream
- Make ready 2 large handfuls of baby spinach
- Prepare Small bunch of fresh coriander
- Make ready 4 Portions cooked basmati rice
Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes, chickpeas and the rest of the coconut milk, plus a big sprinkling of salt and lots of pepper. Vegan recipe for Chickpea, Spinach and Zucchini Curry. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach.
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.
I did add a little bit of coconut sugar towards the end to really hit those spicy notes. I like a little sweetness to spices. Stir and increase the heat, bringing the curry to the boil, then reduce the temperature to maintain bubbling away at a lively simmer. Simmer vigorously (a high simmer, nearly boiling) for ten minutes (make sure to stir often so the curry doesn't stick and burn) and then add the frozen or fresh spinach, sugar, salt, and simmer for a further five minutes. Heat the curry paste in a large non-stick frying pan.
So that’s going to wrap it up with this exceptional food chickpea, spinach, coconut and coriander curry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
