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Chickpea, Spinach, Coconut and Coriander Curry
Chickpea, Spinach, Coconut and Coriander Curry

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We hope you got insight 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 only need 16 ingredients and 9 steps. Here is how you do that.

The ingredients needed to prepare Chickpea, Spinach, Coconut and Coriander Curry:
  1. Get white onion
  2. Use garlic
  3. Take thumb size of fresh root ginger
  4. Get tomato purée
  5. Use cumin
  6. Provide dried chilli flakes
  7. Prepare ground coriander
  8. You need Garam masala
  9. Take oil
  10. Use Salt
  11. Prepare chickpeas
  12. You need chopped tomatoes
  13. Prepare coconut cream
  14. Get large handfuls of baby spinach
  15. Prepare Small bunch of fresh coriander
  16. Get cooked basmati rice
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.

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