Chickpea and spinach curry
Chickpea and spinach curry

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chickpea and spinach curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chickpea spinach curry is tastier and healthier than any take-away, at a fraction of the price, and is also impressive enough to serve if entertaining, with some crispy cauliflower pakora as a starter. This simple spinach and chickpea curry is quick to prepare, high in nutrients and low in cholesterol. How To Make This Spinach And Chickpea Curry Recipe Cooking garlic, onions, and ginger in coconut oil Adding the spices to the oil Warm coconut oil (or canola oil) in a medium-sized dutch oven or large saucepan over medium-high heat. Wash the rice a couple of times in cold running water, then leave to soak while you make the curry.

Chickpea and spinach curry is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chickpea and spinach curry is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chickpea and spinach curry using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and spinach curry:
  1. Make ready 1 medium onion diced
  2. Make ready 3-4 cm piece of ginger, peeled and chopped
  3. Get 1 tablespoon ground coriander
  4. Make ready 1 tablespoon garam masala
  5. Get 2 tablespoons ground cumin
  6. Get 3 tablespoons tomato paste
  7. Make ready 2 tablespoons oil
  8. Get 1-2 chillies chopped (depends on type and strength of chilli and your own heat preference!)
  9. Make ready 3-4 cloves garlic chopped
  10. Take Curry
  11. Take 2 x400g tins chickpeas drained
  12. Make ready 1 x400g tin chopped tomotoes
  13. Get 75 g coconut cream
  14. Prepare 100 g spinach (I used baby spinach)
  15. Get 3-4 tablespoons chopped coriander
  16. Prepare 1 lime - optional

This is the perfect dish for when you don't have much time and fancy something comforting. Urvashi shares one of the fastest ways to make a quick chickpea and spinach curry. Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes. My husband and I both work full time and so midweek meals are often superfast.

Steps to make Chickpea and spinach curry:
  1. Soften onion and chilli in the oil on a low heat for approx 5-10 mins.
  2. Add onion/chilli mix to spices, garlic, ginger,tomato paste and pulse in a blender, processor or pestle and mortar.
  3. Add paste to a pan and cook in medium heat for 2 minutes. Add drained chickpeas and chopped tomatoes. Simmer for 10 minutes.
  4. Add the coconut cream and a little water. Stir until the cream melts and is combined. Cook for a further 10-15 minutes
  5. Add spinach and chopped coriander. Cook until wilted.
  6. Serve with flatbread or rice. slice of lime and coriander garnish can be optional.

Using canned and frozen veg, this easy vegetable curry recipe will be ready in as little as fifteen minutes. My husband and I both work full time and so midweek meals are often superfast. Add the spinach and cook until it's wilted down. Depending on the size of your skillet, you may want to add one handful at a time. Add the coconut milk, curry paste, curry powder, turmeric, and.

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