Easiest Way to Prepare Super Quick Homemade Spinach, chickpea curry with Asian coconut milk

Hello everybody, it's Drew, welcome to my recipe site. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Spinach, chickpea curry with Asian coconut milk. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Spinach, chickpea curry with Asian coconut milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach, chickpea curry with Asian coconut milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach, chickpea curry with Asian coconut milk is 7-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spinach, chickpea curry with Asian coconut milk estimated approx 30min.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Spinach, chickpea curry with Asian coconut milk using 19 ingredients and 5 steps. Here is how you cook it.

Super simple Super tasty And quick enough for a working mom of 3😉 Vegan friendly and ideal for a big family or hosting a dinner. The fun part about this meal is you could change up the ingredients to what you have available at the time. #veggie

Ingredients and spices that need to be Take to make Spinach, chickpea curry with Asian coconut milk:

1. 250-500g Spinach (full or half a bunch)
2. 1 Full onion
3. 1-2 Chopped tomato
4. 1 can Chickpeas
5. Coriander (use to your liking I used a quarter bunch)
6. 1 bunch Dill (to your liking, my family loves dill)
7. 1 carrot (ribbon grate)
8. 3 Garlic clove (or crushed_I crushed 3)
9. 3 teaspoons Ginger
10. to taste Turmeric (depends on families taste buds)
11. To taste masala (depends on families taste buds)
12. To taste fennel (depends on families taste buds)
13. For the rice:
14. 1 can Coconut milk
15. 1 Pinch salt
16. 1 teaspoon sugar
17. 250 ml Water
18. 2 cups uncooked rice
19. Shreaded Coconut

Steps to make 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.

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Make Speedy Spinach, chickpea curry with Asian coconut milk. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!