Spinach & chickpea curry

Spinach & chickpea curry

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A low fat, low calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
203
protein
9g
carbs
28g
fat
4g
saturates
0g
fibre
6g
sugar
5g
salt
1.5g

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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Method

  1. Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
  2. Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

Recipe from Good Food magazine, May 2012

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Comments

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nikkinoodle40's picture
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Super easy recipe. Tasty low cal curry which I will make again

mariastampadoulla's picture
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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.

mariastampadoulla's picture
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I love this for low calorie meal. I am on the 'Eat, Fast and live longer regime and this is perfect for the two days of 500 calories. I did have to add a lot more curry spices as it was too insipid.

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

flaminglacer's picture
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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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