Spinach, Chickpea and lentils Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 1 medium (2-1/2" dia) (remove) *Canola Oil, 1 1tsp (remove) *Cumin seed, 1 tsp Turmeric, ground, 0.5 tsp *Coriander seed, 1 tsp cayenne, 1 tsp *Garam Masala, 0.5 tsp chilli, chopped, 1 ginger root, grated, 1 tsp Canned Tomatoes, 400 grams water 1.5 - 2 cups Lentils, 100g Salt, 0.5 tsp Chickpeas (garbanzo beans), 240 grams Spinach, fresh, 3 cup
Dice onions, and fry on medium heat until translucent.
Add spices, and cook for one minute until they start to release their flavors.
Add tomato, prepared (soaked over night or however according to instructions) lentils and water.
Simmer 20-30mins (for puffed/presoaked lentils) or however long until tender (maybe up to an hour), adding more water if needed.
Add chopped spinach and rinsed can of chick peas
Serving Size: makes 4 generous 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Add spices, and cook for one minute until they start to release their flavors.
Add tomato, prepared (soaked over night or however according to instructions) lentils and water.
Simmer 20-30mins (for puffed/presoaked lentils) or however long until tender (maybe up to an hour), adding more water if needed.
Add chopped spinach and rinsed can of chick peas
Serving Size: makes 4 generous 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user GTKARLA.
Nutritional Info Amount Per Serving
- Calories: 149.1
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 618.5 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.9 g
- Protein: 7.2 g
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