My Chick Pea & Spinach Curry ,delicious and easy to make.

Easy Food Recipes for Beginners.

There are lots of sources of information about cooking. A few details is tailored at direction of cooks and also not for the average individual. It can be confusing to master all the particulars. The fantastic news isthis My Chick Pea & Spinach Curry recipe is simple to accomplish and will supply some suggestions to you. They will work for any individual, even a newcomer.

  1. Ingredients of My Chick Pea & Spinach Curry

  2. My Chick Pea & Spinach Curry instructions

My Chick Pea & Spinach Curry.

My Chick Pea & Spinach Curry

Cooking Tips

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You can cook My Chick Pea & Spinach Curry using 16 ingredients and 17 steps. Here is how you achieve it.

Ingredients of My Chick Pea & Spinach Curry

  1. You need 2 cups of chic peas soaked overnight and rinsed.
  2. You need 2 tbls of Olive oil.
  3. Prepare 6 of small new potatoes.
  4. Prepare 1/4 cup of shallots diced.
  5. Prepare 3 of Garlic cloves minced.
  6. Prepare 1 can of diced Tomatoes chopped.
  7. You need 1 tbls of Tomato puree.
  8. You need 1 of + 1/2 cups Coconut milk.
  9. It's 2 tsp of Yellow Curry powder( i used malasian for vegetarians.
  10. Prepare 1 of + 1/2 tsp Tumeric powder.
  11. You need 1/2 tsp of ground cumin.
  12. You need 3/4 tsp of Salt.
  13. Prepare 1/2 tsp of Corriander powde.
  14. You need 1/2 tsp of Black pepper.
  15. It's 1/2 tsp of Red pepper flakes.
  16. It's 2 of +1/2 cups of tightly packed fresh spinach.

My Chick Pea & Spinach Curry step by step

  1. Add the oil to the pan and heat up.
  2. Add the onions and fry for 2 minutes.
  3. Then add the Garlic and cook for 1 minute stirring..
  4. Add the chic peas to the pan and the can tomatoes,tomato puree and stir in. Add all the seasons ingredients to the pan and mix and simmer for 60 minutes. Or transfer all to a slow cooker on high for 4 hours..
  5. Add the tomato puree.
  6. Add the tomatoes.
  7. Add the potatoes and simmer.
  8. Yellow curry.
  9. .
  10. Pepper.
  11. Salt.
  12. Red pepper flakes.
  13. Spinach.
  14. And optional Curry leaves.
  15. Stir and cover for 4 hours high.
  16. Or 60 minutes simmering.
  17. Serve Hot with some naan bread for dipping or Basmatti rice.

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