Chickpea and Spinach Coconut Curry

I enjoy a curry but I'm not into heat, I much prefer something with flavour and depth using spices rather than lots of spicy heat and with a young child I like to keep things flavoursome but mild and my recipe fits the bill! I'm pretty excited about it as its so tasty and has become a family favourite especially served with some lovely sticky coconut rice and I hope you'll enjoy it as well :))

Chickpea and spinach coconut curry

1 onion, chopped

2cm piece ginger, finely grated

2 garlic cloves, crushed

2 tbs mild curry paste

1 tbsp flour 

400ml can coconut milk

2 x 400g cans chickpeas, rinsed, drained

4 large handfulls spinach leaves

4 heaped tbsp flaked almonds

2-3 tbsp desiccated coconut

Heat some olive oil in a large frypan over medium heat. Add onion, ginger and garlic and cook until soft. Add the curry paste and cornflour and stir in and cook for a further minute. Add the coconut milk and chickpeas and bring to a simmer.

Reduce heat to low and cook for 10 minutes, then stir through the spinach, flaked almonds and dessicated coconut.  

Serve with sticky coconut rice and some naan bread

Sticky Coconut Rice

1 cup basmati rice (washes briefly)

1 cup coconut milk

1 tbsp brown sugar

Butter and oil

1/3 cup water

1-2 tbsp dessicated coconut

Heat the butter and oil in a pan until melted and bubbling add the sugar and allow to dissolve and then add the rice, stir in until coated with the butter mixture and then pour in the coconut milk.

Bring it to the boil and then reduce the heat to low and simmer gently for around 10-15 minutes. You will need to add the extra water if it becomes dry and the rice isn't cooked through.

At the end stir through the dessicated coconut and serve