Spinach & chickpea curry
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.5 out of 5.85 ratingsRate
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A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Freezable
Vegan
Vegetarian
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Paneer with broccoli & sesame
A star rating of 4.1 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp mild curry paste
-
1 onion
chopped
-
400g can cherry tomatoes
-
2 x 400g cans chickpeas
drained and rinsed
-
250g bag baby leaf spinach
-
squeeze lemon juice
-
basmati rice
to serve
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Nutrition: per serving
-
kcal203
low
-
fat4g
-
saturates0g
-
carbs28g
-
sugars5g
-
fibre6g
-
protein9g
-
salt1.5g
low
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Method
-
step 1
Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
-
step 2
Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.
Recipe from Good Food magazine, May 2012
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A star rating of 4.5 out of 5.85 ratings
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