Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chickpea, spinach, coconut and coriander curry. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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!

Chickpea, Spinach, Coconut and Coriander Curry is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chickpea, Spinach, Coconut and Coriander Curry is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook chickpea, spinach, coconut and coriander curry using 16 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea, Spinach, Coconut and Coriander Curry:

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

Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Sizzle, ding, and serve up this. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.

Steps to make 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.

Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber. This easy vegan chickpea and spinach curry in a creamy tomato sauce is quick to make and so delicious! With a homemade tomato curry paste which is well spiced (you can adjust the heat) and creamy coconut milk it's the perfect dairy free curry sauce. And you probably have all the ingredients. Have a taste and add more salt and pepper if needed.

So that is going to wrap this up with this exceptional food chickpea, spinach, coconut and coriander curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!