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Coconut Chickpea Curry with Spinach
Coconut Chickpea Curry with Spinach is a modern British recipe for a classic British Indian Restaurant (BIR) for a medium-hot Bengali vegetarian curry of chickpeas and spinach in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut Chickpea Curry with Spinach.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesBritish Recipes
This is a classic Bengali vegetarian curry that’s cooked in the BIR (British Indian Recipe) style. This is a medium hot curry with incredible flavours that’s well worth preparing at home. For convenience it’s cooked with tinned chickpeas and tinned coconut milk (though you are obviously welcome to prepare these fresh, if you so wish.
Ingredients:
8 tbsp vegetable oil
150g (1 cup) diced onion
1 tsp sea salt
1 tbsp ginger-garlic paste
For the Spice Mix:
1/2 tsp ground turmeric
2 tsp ground coriander seeds
2 tsp curry powder (Madras is good)
2 tsp chilli powder
1 ½ tsp Kashmiri chilli powder
1 tbsp kasoori methi (dried fenugreek leaves)
250ml (1 cup) fresh tomato purée
400g (14 oz) tin chickpeas, drained
100g (3 ½ oz) bag baby spinach
400g (14 oz) tin coconut milk
1 handful fresh coriander (cilantro), coarsely chopped
4-6 green chillies, sliced into long pieces at a bias
Method:
Place your wok or curry pan over high heat. Add the oil and when hot add in the onions. Stir into the oil then add the salt and stir to combine. Cook until the onions just start to caramelize (about 4 minutes) then pour in 125ml (1/2 cup) boiling water.
Cook for about 5 minutes, stirring occasionally, then add the ginger-garlic paste. Stir to combine and cook for a couple of minutes to eliminate any rawness. Add another 125ml (1/2 cup) boiling water and cook for a couple of minutes.
Stir in the spices (except the dried fenugreek) and mix thoroughly to combine. Cook for about 40 seconds or until no longer raw then add in the fresh tomato purée. Stir well to combine, bring to a simmer and cook for about 2 minutes, until beginning to thicken.
Add in the chickpeas along with the spinach and stir into the gravy. Now add the coconut milk and stir to combine. Allow the spinach leaves to wilt then bring to a simmer and cook for 5 minutes, until the chickpeas are warmed through and the gravy has thickened.
Crumble over the fenugreek leaves and stir to combine. Scatter over a handful of coriander leaves then add the sliced chillies. Spoon into a serving bowl and bring to the table.
