Step 2: Spoon into individual serving bowls and top each serving with a spoonful of yogurt, cilantro and additional … Simmer until fragrant, stirring often to prevent browning; about 2 … You can't save the aroma of your favorite meal, but you can save the recipe. Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The coconut milk brings a subtle sweetness and creaminess to the dish. The Website uses Mediavine to manage all third-party advertising on the Website. Mediavine may collect IP addresses and location to serve personalized ads. Without meaning to make it this way, this curry is vegan, therefore contains no cholesterol or bad fats and is low in calories. New! Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add everything else and simmer away until the rice is tender. Copyright 2019 Slow The Cook Down. But hey, I’m not a health food blog!! Season well. Add the coconut milk and chickpeas. Step 1: Heat oil, ginger, garlic, onions and seasonings in large skillet on medium heat. This easy, one pot chickpea & spinach curry is packed full of flavour for a great, no fuss weeknight dinner. Add the tamarind or lime juice to balance the sweetness of the curry. It may be worth trying without the star anise as that sometimes that flavor can be quite strong. Favorites will no longer be saved across devices. 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. Stir the turmeric into the coconut milk and leave to one side. Mediavine serves content and advertisements when you visit the Website, which may use cookies. Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Add the onions, ginger, and garlic. Guess what, I’m no different! I’ve been playing around with this chickpea & spinach curry recipe for a few weeks and it’s definitely going to be on my meal rotation for the foreseeable future. Reheat any leftover curry with enough veg stock to loosen it. Enjoy these classic spices in our delicious vegetarian meal created with spinach, coconut milk, and Bertolli, Customers all over the world choose Bertolli. This website is not directed to consumers outside of the U.S. Turmeric, ginger, garlic, and cilantro blend and infuse our chickpea curry recipe with bold flavor. Cover and simmer Chickpea Coconut Milk Curry for 4 to 5 minutes and turn off the heat. Save my name, email, and website in this browser for the next time I comment. Once hot add the chilli, garlic, star anise and cinnamon stick. We love to create an Indian inspired feast quite often at the weekends, so I think this vegan curry would work equally well for both healthy weekday or as a veggie option on a table of dishes to pick from. Turn the heat to high, and add in the sliced onion. Step 1. Important Update: We recognize that finding our product may be a challenge right now and are working hard to keep up with demand to restock your favorite products. Good Food DealReceive a free Graze box delivered straight to your door. It has a earthy, slightly bitter taste, that works wonderfully with the chickpeas in this curry. If you would like more information about this practice and to know your choices to opt-in or opt-out of this data collection, please visit http://www.networkadvertising.org/managing/opt_out.asp. Transfer the Chickpea Coconut Milk Curry into a serving bowl and serve hot. Step 2. It’s a great recipe to try out some new flavours and add a bit of interest into weeknight menu. Add the spices, stir well and cook for a few more minutes. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. NOTE: I used water instead, did not use oil. Serve your stew right away, topped with fresh cilantro and another squeeze of fresh lime juice. Add the chopped tomatoes and fry until the … Step 3. Stir in the spinach and lime, turn the heat off and let sit for 5 minutes. All Rights Reserved. Need to add only a small piece of cinnamon and this dish is a hero if coconut milk is thick. Was so looking forward to trying this but was bitterly dissapointed and thankfully didn’t add the chickpeas and spinich and ended up throwing the sauce away, sorry but star anise, cinnamon and coconut milk just do not work! This is a very easy, simple and quick recipe, that even if you have zero experience in the kitchen, you will be able to dish this up in no time at all! 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. ), and during the week we do try and cut down our meat intake. Instead, pour a glass of wine and settle in to try something new. If you are looking for some more easy and tasty weeknight meals, be sure to check out my Marinated Beef Stir Fry or my Stuffed Chicken One Sheet Meal, Wonderful dish. No Mayo Potato Salad with Chorizo & Trout, Savory Pancakes with Bacon, Jalapeno and Maple Syrup, Oven Baked Cranberry Chicken Breasts (Skillet), Marinated Honey Mustard Chicken Breasts (Skillet Recipe). Fry for a minute until fragrant and the onion is soft. Heat the oil on a medium heat in a saucepan. https://slowthecookdown.com/chickpea-spinach-curry-coconut-milk Simmer for 15 mins until the sauce has reduced slightly. thanks, Hi Swathi, so glad you both enjoyed this dish! Here, there’s no reason to hurry or stress; dinner will get done and it will be delicious! Recipe from Good Food magazine, August 2019. Cook for 5-10 minutes, stirring occasionally, until the onions have softened. Hi Tania, so sorry that you didn’t enjoy this – we have it nearly every week and really like it. Top with a pinch of the desiccated coconut, if using. Despite my unashamed love of food indulgence, in the week we do try and keep things fairly healthy (mainly so we can eat the city on weekends! Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. In a large saucepan, heat the oil over medium heat. Drain the rice and add to the spices, stirring well to coat in the oil. Saute the onions, garlic and ginger for 5-6 minutes until soft and fragrant. © 2020 Mizkan America, Inc. United States This website is directed only to U.S. consumers for products and services of Mizkan America, Inc. United States. … Gently heat, then serve with a scattering of pumpkin seeds if you like. Add in the coconut and bring to a boil, them simmer for 5 minutes. Dismiss. The curry can be stored in the fridge for 4-5 days in a sealed container. Heat for a few minutes to release the aromas. When I tell people I’m a food blogger, one of the things they always ask me is ‘what do you have for dinner in the week?’.