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Spinach & chickpea curry

Spinach & chickpea curry

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Rating: 5 out of 5.60 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal203
fat4g
saturates0g
carbs28g
sugars5g
fibre6g
protein9g
low insalt1.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

Rating: 5 out of 5.60 ratings
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