COCONUT CHICKPEA RICE RECIPE RECIPES

31 DELICIOUSLY EASY COCONUT MILK RECIPES – THE KITCHEN ...

31 Deliciously Easy Coconut Milk Recipes – The Kitchen ... image

Over the years, millions of people have discovered the delicious taste and nutritional benefits of coconut milk. One of the easiest ways to cook with coconut milk is switching out the water you use to boil rice with coconut milk instead. This put's a delicious twist on a traditional and straightforward dish while adding lots

Provided by Cassie Marshall

Ingredients

COCONUT, CHICKPEA & SPINACH CURRY RECIPE - BBC GOOD FOOD

Coconut, chickpea & spinach curry recipe - BBC Good Food 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

Categories Dinner, Main course, Supper

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

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, FatContent 27 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 11 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.1 milligram of sodium

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Calories 371 calories per serving

1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

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