Chickpea and Spinach Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 can chickpeas(400g undrained)1 medium onion diced finely2 cups spinach1 large tomato diced1 tsp tumeric1 tsp dried coriander (cilantro)2 tbsp fresh coriander chopped finely1 small red chilli1 small green chilli1 inch piece of ginger root crushed1 garlic clove crushed2 tsp garam masala1 tbsp lemon juice1/3 cup of low fat plain yogurt
1. Drain the chickpeas and retain the water
2. Add the sunflower oil to a pan and under a low heat fry the onion, garlic, ginger, chilli and tumeric until golden.
3. Add tomato and cook until soft.
4. Add the drained chickpeas and the dried coriander and cook for 10 minutes
5. Add the liquid retained from the can and cook for a fiirther 10 minutes.
6. Add the spinach, lemon juice, fresh coriander and garam masala to the pan and heat until the spinach has wilted.
7. Add up to another cup of water if there is not enough sauce.
8. Stir in the yogurt and serve immediately with steamed rice, cucumber and mint raita or a carrot salad.
Serving Size: Makes 2 servings (about 1 cup each)
Number of Servings: 2
Recipe submitted by SparkPeople user NATSNATS1.
2. Add the sunflower oil to a pan and under a low heat fry the onion, garlic, ginger, chilli and tumeric until golden.
3. Add tomato and cook until soft.
4. Add the drained chickpeas and the dried coriander and cook for 10 minutes
5. Add the liquid retained from the can and cook for a fiirther 10 minutes.
6. Add the spinach, lemon juice, fresh coriander and garam masala to the pan and heat until the spinach has wilted.
7. Add up to another cup of water if there is not enough sauce.
8. Stir in the yogurt and serve immediately with steamed rice, cucumber and mint raita or a carrot salad.
Serving Size: Makes 2 servings (about 1 cup each)
Number of Servings: 2
Recipe submitted by SparkPeople user NATSNATS1.
Nutritional Info Amount Per Serving
- Calories: 296.5
- Total Fat: 10.2 g
- Cholesterol: 1.5 mg
- Sodium: 414.8 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 10.3 g
- Protein: 10.0 g
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