Green Onion And Coconut Chickpea Curry Food

COCONUT, CHICKPEA & SPINACH CURRY

Coconut, chickpea & spinach curry image

This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish

Provided by Anna Glover

Time 40m

Number Of Ingredients 15

Ingredients

300g basmati rice
2 tbsp oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, crushed
1 tsp turmeric , plus a pinch
2 tsp ground cumin
1 tbsp garam masala
½-1 tsp hot chilli powder
2 x 400g cans coconut milk
2 x 400g cans chickpeas , drained and rinsed
4 cloves
½ cinnamon stick
200g frozen spinach
1-2 tbsp tamarind or a squeeze of lime
toasted dessicated coconut , to serve (optional)

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.

Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium

More about "green onion and coconut chickpea curry food"

COCONUT CHICKPEA CURRY (30 MINUTES, VEGAN) - REAL

Web Mar 25, 2020 1. Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add diced onion and a couple of cloves of garlic and …
From realandvibrant.com
Ratings 119
Category Main Dish
Cuisine Indian
Total Time 30 mins

Cook onions, garlic, and garlic: In a big pot, warm oil on medium-low heat. Add diced onion, garlic, and ginger. Cook this on medium-low heat, stirring frequently until the onion starts to appear translucent and smell fragrant,, about 5 minutes.
Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
Add remaining ingredients: Stir in the chickpeas, diced tomatoes, and coconut milk. Bring to a gentle simmer and cook, uncovered, until the chickpeas are soft and tender, about 20 minutes.
Add lime juice and cilantro: Turn off the heat completely and stir in the lime juice and fresh cilantro.

Green Onion And Coconut Chickpea Curry Food

COCONUT, CHICKPEA & SPINACH CURRY

This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish

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