Spinach, chickpea curry with Asian coconut milk
Spinach, chickpea curry with Asian coconut milk

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spinach, chickpea curry with asian coconut milk. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Spinach, chickpea curry with Asian coconut milk is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Spinach, chickpea curry with Asian coconut milk is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have spinach, chickpea curry with asian coconut milk using 19 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spinach, chickpea curry with Asian coconut milk:
  1. Take 250-500g Spinach (full or half a bunch)
  2. Get 1 Full onion
  3. Prepare 1-2 Chopped tomato
  4. Take 1 can Chickpeas
  5. Prepare Coriander (use to your liking I used a quarter bunch)
  6. Prepare 1 bunch Dill (to your liking, my family loves dill)
  7. Make ready 1 carrot (ribbon grate)
  8. Make ready 3 Garlic clove (or crushed_I crushed 3)
  9. Prepare 3 teaspoons Ginger
  10. Make ready to taste Turmeric (depends on families taste buds)
  11. Get To taste masala (depends on families taste buds)
  12. Prepare To taste fennel (depends on families taste buds)
  13. Make ready For the rice:
  14. Prepare 1 can Coconut milk
  15. Get 1 Pinch salt
  16. Take 1 teaspoon sugar
  17. Make ready 250 ml Water
  18. Get 2 cups uncooked rice
  19. Make ready Shreaded Coconut
Steps to make Spinach, chickpea curry with Asian coconut milk:
  1. Heat a tbsp coconut oil in a large pan and add the onion, garlic, ginger and spices of choice, cook for 2 minutes.
  2. Add the chopped tomatoes,drained chickpeas, salt and pepper, carrot and herbs, Reduce the heat and simmer, stirring occasionally.
  3. About 2 minutes before it has finished cooking, add the spinach, dill and coriander and stir well.
  4. Cook for 2 minutes or until the spinach has wilted
  5. For the rice: In a saucepan/pot combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

So that is going to wrap it up for this special food spinach, chickpea curry with asian coconut milk recipe. Thanks so much for reading. I’m confident you will make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!