My Chick Pea & Spinach Curry ,fit for newbie.

Easy Recipes for Beginners Chef.

When you recognize the principles of cooking, it can be this a releasing and also rewarding experience to produce a simply tasty baked or baked product. The aromas in your home and also the faces of those men and women are priceless. We need this My Chick Pea & Spinach Curry dish will offer some suggestion for you to you to find yourself being an excellent cook.

  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

One of the greatest points that you could do is to cook with relatives or friends. If you cook with somebody else, you will undoubtedly be able to pick up on methods that they apply and will have the ability to better yourself as a chef. Speak with them to see how their thought process functions to enhance your know-how.

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

Ingredients of My Chick Pea & Spinach Curry

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

My Chick Pea & Spinach Curry instructions

  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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