Chickpea (garbanzo bean) Tomato & Spinach Curry
- Number of Servings: 4
Ingredients
1Tbsp Olive Oil2 tsp Ground Coriander1 tsp Ground Cumin1 tsp Ground Tumeric1 tsp Garam Masala Pinch Chilli Flakes1 Tbsp Black Mustard Seeds (optional)1 Onion1 Beefsteak Tomato3 Cloves GarlicThumb-size Piece of Ginger (grated)4 Tbsp Lentils400ml Low Fat Coconut Milk400g Mixed Cauliflower & Broccoli400g Can ChickpeasJuice of 1 Lemon150g Spinach10g Sesame Seeds20g Peanuts
1.) Roast sesame seeds and peanuts until golden brown. Roughly chop the roasted nuts and set mixture aside to cool.
2.) Place the tomato, garlic, ginger and onion in a food processor and blitz until pureed.
3.) Heat a large pan and add oil for a moment to bring it up to temperature. Add the spices and fry for a few moments, add the mustard seeds quickly followed by the puree. Allow to boil away for a couple of minutes.
4.) Add the lentils and coconut milk and let it bubble away for 10 minutes or so to allow the lentils to cook. Add the broccoli and cauliflower and cook until tender (6-8 mins).
5.) Stir in the chickpeas and lemon juice. Allow to warm through for a moment before turning off the heat. Add the spinach, stir through and then place the lid on the pan and allow to rest for 2 minutes. This will be enough to cook the spinach. Serve sprinkled with the peanut and sesame seed mixture for added texture.
Serving Size: 5 mins
Number of Servings: 4
Recipe submitted by SparkPeople user ROSSMCC.
2.) Place the tomato, garlic, ginger and onion in a food processor and blitz until pureed.
3.) Heat a large pan and add oil for a moment to bring it up to temperature. Add the spices and fry for a few moments, add the mustard seeds quickly followed by the puree. Allow to boil away for a couple of minutes.
4.) Add the lentils and coconut milk and let it bubble away for 10 minutes or so to allow the lentils to cook. Add the broccoli and cauliflower and cook until tender (6-8 mins).
5.) Stir in the chickpeas and lemon juice. Allow to warm through for a moment before turning off the heat. Add the spinach, stir through and then place the lid on the pan and allow to rest for 2 minutes. This will be enough to cook the spinach. Serve sprinkled with the peanut and sesame seed mixture for added texture.
Serving Size: 5 mins
Number of Servings: 4
Recipe submitted by SparkPeople user ROSSMCC.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 226.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.0 g
- Protein: 7.5 g