Spinach, Chickpea and lentils Curry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spinach, Chickpea and lentils Curry calories by ingredient
Introduction
A vegan indian dal with lentils and chickpeas, finished with spinach. A vegan indian dal with lentils and chickpeas, finished with spinach.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
Tips
Feel free to add vegetables that you like.
Directions
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.