Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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!
Chickpea, Spinach, Coconut and Coriander Curry is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chickpea, Spinach, Coconut and Coriander Curry is something which I have loved my whole life.
To begin 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:
- Prepare 1 white onion
- Make ready 9 cloves garlic
- Prepare 1 thumb size of fresh root ginger
- Make ready 2 tbsp tomato purée
- Take 2 tbsp cumin
- Prepare 1 tsp dried chilli flakes
- Get 1 tbsp ground coriander
- Prepare 1 tbsp Garam masala
- Prepare 2 tbsp oil
- Get Salt
- Make ready 800 g chickpeas
- Get 400 g chopped tomatoes
- Take 100 g coconut cream
- Make ready 2 large handfuls of baby spinach
- Prepare Small bunch of fresh coriander
- Prepare 4 Portions cooked basmati rice
And you probably have all the ingredients. This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish. Sweet potato and chickpea curry from the oh she glows cookbook. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should Add the garlic, ginger, turmeric, coriander, and red pepper flakes.
Instructions 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.
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. So make and enjoy right away, but leftovers are especially delicious, so. Vegan chickpea curry with eggplant and coconut. The recipe is vegan, gluten-free, oil-free Serve your curry with cooked rice of choice (my favorite is Jasmine rice) or naan bread.
So that is going to wrap it up with this exceptional food chickpea, spinach, coconut and coriander curry recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more 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!
