Coconut Chickpea Spinach Curry Recipes

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.

Steps:

• If using dried chickpeas, soak overnight in plenty of water, then drain.
• Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
• Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
• When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
• Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
• As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
• Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
• Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
• Add onion and curry leaves and saute and stir a further minute or two.
• Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
• Add 1 cup coconut milk and simmer for a further 10-15 minutes.
• Serve with rice and garnish with fresh cilantro.

Steps:

• Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
• Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Steps:

• Heat the oil and gently fry the onions for 10 minutes.
• Add the spices, stir well and cook for a further 2 minutes.
• Add tomatoes and chickpeas and simmer for 25 minutes.
• Increase the heat and stir in the spinach and lemon juice.
• When the spinach has wilted - serve.