Chickpea Spinach Curry Recipe By Tasty
ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
CHICKPEA SPINACH CURRY RECIPE BY TASTY
Here's what you need: chickpeas, spinach, onion, garlic ginger paste, jalapeño, chopped tomato, tomato paste, tomato juice, coconut milk, curry powder, cumin, turmeric, garam masala, salt
Provided by Joanna Jajack
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sauté onions and jalapeno until softened. Add Garlic/ginger paste and continue to sauté.
- Add tomatoes and tomato puree and cook down the tomatoes for about 5 mins at a simmer.
- Add spices and coconut milk, chickpeas, and spinach.
- Bring to boil, then cover and simmer for 20 mins.
- Serve alone or with rice.
Nutrition Facts : Calories 428 calories, Carbohydrate 43 grams, Fat 25 grams, Fiber 11 grams, Protein 13 grams, Sugar 13 grams
SPINACH & CHICKPEA CURRY
A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium
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