Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chickpea and spinach curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Chickpea and spinach curry is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Chickpea and spinach curry is something that I’ve loved my entire life. They are fine and they look wonderful.
Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. Even my kids go crazy for this mild curry, although feel free to increase the spice if you like it hot. These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling!
To get started with this recipe, we have to first prepare a few components. You can cook chickpea and spinach curry using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea and spinach curry:
- Take 1 medium onion diced
- Get 3-4 cm piece of ginger, peeled and chopped
- Take 1 tablespoon ground coriander
- Take 1 tablespoon garam masala
- Prepare 2 tablespoons ground cumin
- Take 3 tablespoons tomato paste
- Prepare 2 tablespoons oil
- Get 1-2 chillies chopped (depends on type and strength of chilli and your own heat preference!)
- Take 3-4 cloves garlic chopped
- Take Curry
- Get 2 x400g tins chickpeas drained
- Prepare 1 x400g tin chopped tomotoes
- Get 75 g coconut cream
- Prepare 100 g spinach (I used baby spinach)
- Prepare 3-4 tablespoons chopped coriander
- Take 1 lime - optional
Lots of fresh spinach brings the green to this chickpea dish, and curry livens up the flavor. Serve with warm pitas or over basmati rice. You can top with a dollop of low-fat plain yogurt to contrast the earthy spices. This easy, flavorful coconut chickpea curry is ready in no time and packed with flavor!
Steps to make Chickpea and spinach curry:
- Soften onion and chilli in the oil on a low heat for approx 5-10 mins.
- Add onion/chilli mix to spices, garlic, ginger,tomato paste and pulse in a blender, processor or pestle and mortar.
- Add paste to a pan and cook in medium heat for 2 minutes. Add drained chickpeas and chopped tomatoes. Simmer for 10 minutes.
- Add the coconut cream and a little water. Stir until the cream melts and is combined. Cook for a further 10-15 minutes
- Add spinach and chopped coriander. Cook until wilted.
- Serve with flatbread or rice. slice of lime and coriander garnish can be optional.
Now with a recipe video, above the curry recipe below! See the recipe notes for instructions on how to incorporate a few other common veggies like sweet potato, cauliflower, and spinach! The chickpeas provide filling plant-based protein, and spinach, sweet potatoes and tinned tomatoes provide several portions of your five-a-day. How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full instructions see the recipe card below). This protein-packed chickpea and spinach curry is the perfect meal in a pinch!
So that’s going to wrap this up with this exceptional food chickpea and spinach curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
