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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chickpea, Spinach, Coconut and Coriander Curry is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Chickpea, Spinach, Coconut and Coriander Curry is something which I have loved my entire life.

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

The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:
  1. Make ready 1 white onion
  2. Make ready 9 cloves garlic
  3. Get 1 thumb size of fresh root ginger
  4. Prepare 2 tbsp tomato purée
  5. Get 2 tbsp cumin
  6. Get 1 tsp dried chilli flakes
  7. Get 1 tbsp ground coriander
  8. Take 1 tbsp Garam masala
  9. Get 2 tbsp oil
  10. Take Salt
  11. Prepare 800 g chickpeas
  12. Prepare 400 g chopped tomatoes
  13. Get 100 g coconut cream
  14. Prepare 2 large handfuls of baby spinach
  15. Take Small bunch of fresh coriander
  16. Prepare 4 Portions cooked basmati rice
Instructions 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 this up for this special food chickpea, spinach, coconut and coriander curry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!