CURRIED SPINACH, EGGS & CHICKPEAS
Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
- Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.
Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
CUMIN AND CORIANDER SPICED CHICK-PEA SALAD
Categories Salad Bean Ginger Side Picnic Quick & Easy Wheat/Gluten-Free Spice Bell Pepper Fall Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Make the dressing:
- In a bowl whisk together the lemon juice, the vinegar, the garlic paste, the gingerroot, the cumin, the cayenne, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- In a large bowl stir together the chick-peas, the bell peppers, the scallions, the coriander, and the dressing and chill the salad, covered, overnight.
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