Chickpea and Spinach Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251.8
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 687.5 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 8.7 g
- Protein: 9.1 g
View full nutritional breakdown of Chickpea and Spinach Curry calories by ingredient
Introduction
from p.170 of VwaV, but without asafoetida from p.170 of VwaV, but without asafoetidaNumber of Servings: 8
Ingredients
-
1 14.5oz can of peeled, whole tomatoes with juice
3 tbsp vegetable oil
2 tsp mustard seed
2 cup, chopped onions
4 cloves garlic, minced
2 Tbsp ginger root, minced
3 Tbsp curry powder
2 tsp cumin
1 tsp coriander seed, ground
1/8 tsp cloves, ground
1/2 tsp cinnamon, ground
3 cardamom pods
1 tsp salt
10 cup Spinach, fresh, washed, and chopped
4 cups of cooked chickpeas
Directions
1. crush tomatoes, tear into bitesize pieces, and reserve juice
2. over medium heat in a medium pan heat oil, then heat mustard seeds for about a minute. Raise to medium-high and add onion. Cooke until browned.
3. add ginger and garlic and cook 2 more minutes
4. add spices and cook another minute; add 1/4 of the tomato juice
5. add the tomatoes, cook another minute or two until heated through
6. a handful at a time add the spinach and wilt thoroughly
7. add the chickpeas, remaining tomato juice, and cover. Lower heat, simmer another 10 minutes. Adjust spices as necessary
Serving Size: makes 8 servrings
Number of Servings: 8
Recipe submitted by SparkPeople user SPKRAUSE.
2. over medium heat in a medium pan heat oil, then heat mustard seeds for about a minute. Raise to medium-high and add onion. Cooke until browned.
3. add ginger and garlic and cook 2 more minutes
4. add spices and cook another minute; add 1/4 of the tomato juice
5. add the tomatoes, cook another minute or two until heated through
6. a handful at a time add the spinach and wilt thoroughly
7. add the chickpeas, remaining tomato juice, and cover. Lower heat, simmer another 10 minutes. Adjust spices as necessary
Serving Size: makes 8 servrings
Number of Servings: 8
Recipe submitted by SparkPeople user SPKRAUSE.
