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Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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.

Chickpea, Spinach, Coconut and Coriander Curry is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chickpea, Spinach, Coconut and Coriander Curry is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:

1. Prepare 1 white onion
2. Take 9 cloves garlic
3. Take 1 thumb size of fresh root ginger
4. Take 2 tbsp tomato purée
5. Prepare 2 tbsp cumin
6. Take 1 tsp dried chilli flakes
7. Make ready 1 tbsp ground coriander
8. Make ready 1 tbsp Garam masala
9. Make ready 2 tbsp oil
10. Get Salt
11. Take 800 g chickpeas
12. Make ready 400 g chopped tomatoes
13. Make ready 100 g coconut cream
14. Take 2 large handfuls of baby spinach
15. Get Small bunch of fresh coriander
16. Prepare 4 Portions cooked basmati rice

Mild, but lightly spiced, this vegetable curry is so easy to make, and super quick too. Vegetarian and vegan friendly, but even meat lovers will enjoy it too. Add the chickpeas, the spinach, half the coriander, salt and pepper and cook for a further minute. Add the coconut milk and chickpeas.

Steps 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.

Add the chickpeas, the spinach, half the coriander, salt and pepper and cook for a further minute. Add the coconut milk and chickpeas. It has a earthy, slightly bitter taste, that works wonderfully with the chickpeas in this curry. Remove the coconut cream from the sachet [s] and chop it roughly. Turn the heat down to low and stir through the chopped coconut cream and mango chutney.

So that’s going to wrap this up with this special food chickpea, spinach, coconut and coriander curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!