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The healthy environment for self esteem must contain recognition and acceptance of people for who they are. That comprehension and approval shouldn’t be based upon the condition that they must first conform to a prescribed standard of behaviour or conduct. That can be unhealthy. Unconditional recognition and approval provided in the form of service enables individuals to achieve their greatest potential.
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We hope you got benefit from reading it, now let’s go back to chickpea, spinach, coconut and coriander curry recipe. To cook chickpea, spinach, coconut and coriander curry you need 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Chickpea, Spinach, Coconut and Coriander Curry:
- Get 1 white onion
- Take 9 cloves garlic
- Prepare 1 thumb size of fresh root ginger
- Take 2 tbsp tomato purée
- You need 2 tbsp cumin
- Provide 1 tsp dried chilli flakes
- You need 1 tbsp ground coriander
- Take 1 tbsp Garam masala
- You need 2 tbsp oil
- Prepare Salt
- Provide 800 g chickpeas
- You need 400 g chopped tomatoes
- You need 100 g coconut cream
- Use 2 large handfuls of baby spinach
- Take Small bunch of fresh coriander
- Take 4 Portions cooked basmati rice
Instructions to make Chickpea, Spinach, Coconut and Coriander Curry:
- To make the curry paste. Dice your onion finely and sweat in a pan with a little oil until softened. Set aside
- In a blender, add your cooked diced onion, garlic cloves, ginger, tomato puree, cumin, garam masala, dried chilli flakes, ground coriander and a pinch of salt and blend until smooth to make the curry paste. You may need to add a little oil help blend smooth.
- In a pan add your curry paste and cook on a low heat for 2 minutes to cook out the spices.
- Add your drained chickpeas and stir in.
- Add in your chopped tomatoes and a little water and bring to the boil. Simmer for 20 minutes until cooked through.
- Check the seasoning and spice level. Add your coconut cream and stir in. You may add a little more coconut if you prefer a more sweet curry sauce.
- Add in the spinach and wilt.
- Chop the coriander and add half into the sauce before serving.
- Serve with rice and garnish with the other half of the coriander.
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