Most convenient way to Make Yummy Chickpea, Spinach, Coconut and Coriander Curry

Chickpea, Spinach, Coconut and Coriander Curry.

You can have Chickpea, Spinach, Coconut and Coriander Curry using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chickpea, Spinach, Coconut and Coriander Curry

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

Chickpea, Spinach, Coconut and Coriander Curry guidelines

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..