Practical way to Cooking Delicious Chickpea, Spinach, Coconut and Coriander Curry

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Chickpea, Spinach, Coconut and Coriander Curry

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Below are the ingridients that are required to cook a appetizing Chickpea, Spinach, Coconut and Coriander Curry:

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

Ready with the ingridients? Below are the steps on cooking 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..

Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness. Once the celery and onion have softened, add the ginger, mustard seeds, coriander, curry powder and cumin. Let the spices toast for a minute or so before adding the puréed spinach, cherry tomatoes,. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.

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