Best Coconut Chickpea Spinach Curry Recipes

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

CHICKPEAS SPINACH COCONUT CURRY

Steps:

• In a pan, heat coconut oil. Add onions, garlic and ginger. Cook for a couple of minutes on medium low heat.
• Add tomato paste, curry powder and cook for about 2-3 minutes.
• Add coconut milk, water, chickpeas and spinach and cook until the curry has thickened to your liking and spinach has wilted. Add salt.
• Serve with rice.

CHICKPEA, SPINACH & COCONUT CURRY

Steps:

• 1 Heat oil, ginger, garlic, onions and seasonings in large skillet on medium heat. Cook 6-8 minutes or until onions begin to brown, stirring frequently. Add chickpeas, sauce and coconut milk; cook 3-4 minutes or until heated through. Add spinach; cover with lid. Simmer 3-4 minutes or until spinach is wilted. Mix well.
• 2 Spoon into individual serving bowls and top each serving with a spoonful of yogurt, cilantro and additional red pepper to taste. Serve with toasted, warm naan flatbreads sliced into individual portions.

3-MINUTE COCONUT CHICKPEA CURRY RECIPE BY TASTY

Steps:

• In a medium, microwave-safe bowl, mix together the coconut cream, onion powder, garlic powder, ginger, cayenne, turmeric, garam masala, cumin, coriander, salt, and pepper. Add the chickpeas and toss until well coated.
• Cover the bowl with plastic wrap and microwave on high power for 3 minutes, until heated through.
• Remove the bowl from the microwave, uncover, and stir in the spinach and lime juice.
• Spoon the curry over steamed rice. Garnish with cilantro.
• Enjoy!