Recipe: Tasty Chickpea, Spinach, Coconut and Coriander Curry

Delicious, fresh and tasty.

Chickpea, Spinach, Coconut and Coriander Curry.

Chickpea, Spinach, Coconut and Coriander Curry You can have Chickpea, Spinach, Coconut and Coriander Curry using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chickpea, Spinach, Coconut and Coriander Curry

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

Chickpea, Spinach, Coconut and Coriander Curry instructions

  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..