Home Recipes Spinach, Tomato and Chickpea Curry

Spinach, Tomato and Chickpea Curry

May 4, 2018

This curry is delicately flavoured and quite mild. If you want to increase the heat, add a diced fresh chilli or some dried crushed chilli flakes. By Shake It Up, Cambridge Weight Plan blogThis curry is delicately flavoured and quite mild. If you want to increase the heat, add a diced fresh chilli or some dried crushed chilli flakes.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 200kcals
Steps: 2

Ingredients

Spray oil
1 small onion, chopped
2 garlic cloves, crushed
2cm piece fresh ginger root, peeled and chopped
1 tsp curry powder
1 x 200g can chopped tomatoes
1 x 200g can chickpeas, rinsed and drained
160g spinach, shredded
Salt and freshly ground black pepper
2 tbsp 0% fat Greek yoghurt
A few sprigs of coriander, chopped
1 small tomato, sliced

Directions

1. Lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion, garlic and ginger, stirring occasionally, for 6–8 minutes until soft. Stir in the curry powder and cook for 1 minute.

2. Add the tomatoes and cook gently for 5 minutes, then stir in the chickpeas and spinach. Cook for 4–5 minutes until heated through and the spinach wilts. Season to taste with salt and pepper.

3. Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato.

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