Spinach & chickpea curry

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• Flaminglacer

  28 May 2012

  Flaminglacer rated and commented on this recipe

  

  For something that cooks very quickly, it's fairly tasty but needs more seasoning and definitely more than a 'squeeze' of lemon juice. I think it would be better with Naan rather than rice and I don't see it serving four hungry adults for a main meal

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• Surfinpaula

  22 September 2012

  Surfinpaula rated and commented on this recipe

  

  Really enjoyed this recipe. Very easy to make. Can't wait till I make it again :)

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• Cakelady

  15 October 2012

  Cakelady rated this recipe

  

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• Cakelady

  15 October 2012

  Cakelady rated this recipe

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• Prof Maria

  24 October 2012

  Prof Maria commented on this recipe

  Forgot to say that I added 100gr of low fat yoghut (58 calories) on the 2nd time of making and it turned out really creamy.

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Ingredients

• 2 tbsp mild curry paste
• 1 onion , chopped
• 400g can cherry tomatoes
• 2 x 400g cans chickpeas , drained and rinsed
• 250g bag baby leaf spinach
• squeeze lemon juice
• basmati rice , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 2 tbsp mild curry paste
• 1 onion , chopped
• 400g can cherry tomatoes
• 2 x 400g cans chickpeas , drained and rinsed
• 250g bag baby leaf spinach
• squeeze lemon juice
• basmati rice , to serve

PER SERVING

203 kcalories, protein 9g, carbohydrate 28g, fat 4 g, saturated fat 0g, fibre 6g, sugar 5g, salt 1.5 g

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