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

Before you jump to Chickpea, Spinach, Coconut and Coriander Curry recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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We hope you got insight from reading it, now let’s go back to chickpea, spinach, coconut and coriander curry recipe. You can cook chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Chickpea, Spinach, Coconut and Coriander Curry:
  1. Take 1 white onion
  2. Use 9 cloves garlic
  3. You need 1 thumb size of fresh root ginger
  4. Provide 2 tbsp tomato purée
  5. Use 2 tbsp cumin
  6. Provide 1 tsp dried chilli flakes
  7. Get 1 tbsp ground coriander
  8. Use 1 tbsp Garam masala
  9. Get 2 tbsp oil
  10. Get Salt
  11. You need 800 g chickpeas
  12. Use 400 g chopped tomatoes
  13. Use 100 g coconut cream
  14. Provide 2 large handfuls of baby spinach
  15. You need Small bunch of fresh coriander
  16. Get 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.

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