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.
Prep Time: 10 minutes
Cook Time: 20 minutes
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
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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