Chickpea, potato and spinach curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 93.5
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 80.3 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.5 g
- Protein: 1.1 g
View full nutritional breakdown of Chickpea, potato and spinach curry calories by ingredient
Introduction
Yes, your store cupboard tins can be transformed into a tasty meal. It's quick, nutritious and delicious. And think of the cash you'll save on takeaways. (Food Editor, Jo Pratt of Glamour, UK) Yes, your store cupboard tins can be transformed into a tasty meal. It's quick, nutritious and delicious. And think of the cash you'll save on takeaways. (Food Editor, Jo Pratt of Glamour, UK)Number of Servings: 2
Ingredients
-
1 tbsp olive oil/sunflower/vegetable oil
1 onion, sliced
1 clove garlic, peeled and chopped
2cm piece root ginger, peeled and grated
1 tbsp garam masala
half tsp dried chilli flakes
300g tinned potatoes, drained and quartered
400g tin chickpeas, drained
400g tin chopped tomatoes
100g baby spinach leaves
Salt and pepper
Directions
Nutritional information is INCORRECT, recipe only.
Serves 2.
Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until the onion is softened but not coloured.
Stir in the garam masala and flaked chilli, and continue to cook for two minutes before adding the potatoes, chickpeas, tomatoes and 150ml water. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
Stir in the spinach until it has wilted, and season to taste.
Serve with raita if you fancy it:
For a quick raita, stir 1tbsp mint sauce and 1/4 grated cucumber into 150ml natural yogurt and season
Number of Servings: 2
Serves 2.
Heat the oil in a large saucepan and gently cook the onion, garlic and ginger until the onion is softened but not coloured.
Stir in the garam masala and flaked chilli, and continue to cook for two minutes before adding the potatoes, chickpeas, tomatoes and 150ml water. Bring to a simmer and cook for 15 minutes until the sauce has thickened.
Stir in the spinach until it has wilted, and season to taste.
Serve with raita if you fancy it:
For a quick raita, stir 1tbsp mint sauce and 1/4 grated cucumber into 150ml natural yogurt and season
Number of Servings: 2