Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chickpea, spinach, coconut and coriander curry. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chickpea, Spinach, Coconut and Coriander Curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Chickpea, Spinach, Coconut and Coriander Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.
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!
To get started with this particular recipe, we must first prepare a few components. You can have chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:
- Prepare 1 white onion
- Make ready 9 cloves garlic
- Get 1 thumb size of fresh root ginger
- Get 2 tbsp tomato purée
- Take 2 tbsp cumin
- Prepare 1 tsp dried chilli flakes
- Take 1 tbsp ground coriander
- Make ready 1 tbsp Garam masala
- Take 2 tbsp oil
- Take Salt
- Prepare 800 g chickpeas
- Take 400 g chopped tomatoes
- Prepare 100 g coconut cream
- Make ready 2 large handfuls of baby spinach
- Take Small bunch of fresh coriander
- Get 4 Portions cooked basmati rice
Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber..spinach, tinned chickpeas and tomatoes, creamed coconut or coconut milk and spices which is pretty How To Make Vegan Chickpea, Sweet Potato And Spinach Curry: (For ingredients and full Add in garlic, ginger, tomato puree, curry powder, cumin, coriander and garam masala and fry for a. Vegan chickpea curry with eggplant and coconut. The recipe is vegan, gluten-free, oil-free, protein-rich, free of Serve your curry with cooked rice of choice. Decorate with either spinach or fresh coriander.
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 Spinach and TomatoesThe Foodie Eats. chickpeas, fresh ginger, grape seed oil, baby spinach. Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal.
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