Youtor
Must try this Chickpea Coconut Curry Recipe with Spinach
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=sleIINtqjQc
This isn’t just another Vegan chickpea curry recipe—it’s a vibrant, flavour-packed dish that combines the creaminess of coconut milk with the freshness of spinach. A perfect, quick weeknight meal that’s both nourishing and full of bold flavours. • Written Recipe: https://burmawalakitchen.com/recipe/c... • My Equipment: • Our Spice Blend: https://burmawalakitchen.com/product/... • Spices: https://amzn.to/3Te95Xg • Pans: https://amzn.to/3RQO44f • Wooden utensils: https://amzn.to/3Lg0KhD • Hand Blender/Chopper: https://amzn.to/4cOAFm5 • Splatter Guard: https://amzn.to/3XMM7d7 • Chopping Board: https://amzn.to/3zwNtyA • Knives: https://amzn.to/4ctA1dv • Mini Hand Food Processor: https://amzn.to/4bEidei • Spice Grinder: https://amzn.to/4e59J1s • FOLLOW ME: • Website: https://burmawalakitchen.com/ • Facebook: / burmawalakitchen • Instagram: / burmawalakitchen • YouTube: / @burmawalakitchen • #vegan #chickpeas #easyrecipe • Ingredients: • 600g tinned chickpeas (drained) • 1½ teaspoons salt • 1 teaspoon red hot chilli powder • ½ teaspoon turmeric powder • 1 tablespoon Kashmiri red chilli powder • 1 tablespoon curry powder • 2 tablespoons coriander-cumin powder (danya jeera) • 2 tablespoons garlic paste • 2 tablespoons ginger paste • 2 onions, chopped • ¼ cup water (for onion puree) • 250g tomatoes (or cherry tomatoes) • ¼ cup oil • 400ml coconut milk • 500g fresh baby spinach • Dried kasuri methi (optional, for garnish) • Fresh coriander (for garnish) • Fresh green chillies (optional, for extra heat) • Instructions: • Prepare the Chickpeas: • In a bowl, mix the drained 600g of chickpeas with 1½ teaspoons of salt, 1 teaspoon of red hot chilli powder, ½ teaspoon turmeric, 1 tablespoon of Kashmiri red chilli powder, 1 tablespoon curry powder, 2 tablespoons of coriander-cumin powder, and 2 tablespoons each of garlic and ginger paste. Stir well to coat the chickpeas in the spices. • Make the Onion and Tomato Puree: • Blend 2 chopped onions with ¼ cup of water to make a smooth puree. Set aside. • Without rinsing the blender, pulse 250g of tomatoes (or cherry tomatoes) until they form a smooth puree. Set aside • . • Cook the Onion Puree: • Heat ¼ cup of oil in a pan over medium heat. Add the onion puree, being cautious of splatters. • Fry the onions for about 10 minutes, stirring occasionally, until they turn golden and the oil rises to the top. Cover the pan slightly to reduce splatter if needed. • Add the Chickpeas: • Once the onions are golden, gently fold the spiced chickpeas into the pan. Cook for a few minutes to allow the spices to release their flavours. • Add the Tomatoes: • Pour in the pureed tomatoes and stir well to combine with the chickpeas. Let this cook for 2 minutes, then add ¼ cup of water to rinse out the spice bowl and pour it into the pan. • Add Coconut Milk: • Cover the pan and let the curry simmer for 3 minutes. Then, pour in 400ml of coconut milk. Stir gently and let the mixture cook for another 5 minutes. Adjust the consistency to your liking—thicker or soupier. • Add Spinach: • Fold in 500g of fresh baby spinach. Close the lid and let the spinach wilt into the curry, stirring occasionally. This will take about 1 minute. • Finish and Serve: • Sprinkle a handful of dried kasuri methi for a subtle, smoky flavour and garnish with freshly chopped coriander and sliced green chillies for a bit of extra heat.
#############################
