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Best Idea to Homemade Perfect Chickpea, Spinach, Coconut and Coriander Curry

Wishing to dine Chickpea, Spinach, Coconut and Coriander Curry a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with helpful instructions on cooking a Chickpea, Spinach, Coconut and Coriander Curry like a famous chef made.

Chickpea, Spinach, Coconut and Coriander Curry

We hope you got benefit from reading it, now let's go back to chickpea, spinach, coconut and coriander curry recipe. To make chickpea, spinach, coconut and coriander curry you need 16 ingredients and 9 steps. Here is how you achieve that.

To cook an extraordinary Chickpea, Spinach, Coconut and Coriander Curry, here are the materials required:

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

After readying the ingridients, next you are good to cook your 5-star Chickpea, Spinach, Coconut and Coriander Curry by following the guidances on this section:

  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..

Recipe : Chickpea, Spinach, Coconut and Coriander Curry

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