Spinach & Chick Pea Curry
Nutrition per serving
Calories | 587 kcal |
Protein | 16.5 g |
Carbs | 83.2 g |
Fats | 22.4 g |
Saturated Fat | 16.2 g |
Monounsaturated Fat | 1.4 g |
Polyunsaturated Fat | 1.3 g |
Sugars | 10.3 g |
Fiber | 13.1 g |
Sodium | 495 mg |
Ingredients
Garlic | |
Ginger | |
Onion | |
Mild Curry Paste | |
Spinach | |
Fresh Coriander | |
Coconut Oil | |
Coconut milk (liquid expressed from grated meat and water) | |
Chopped Tomatoes (canned) | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Basmati Rice | |
Plain soy yogurt |
1. Heat a saucepan and the cook rice per packet instructions.
2. Add coconut oil to frying pan, chopped onions and stir and cook until soft.
3. Add crushed garlic and chopped ginger, cook for a few minutes then add curry paste and stir.
4. Add chopped tomatoes and cook with a medium heat for a few minutes.
5. Now add coconut milk allow some of the liquid to boil away then add chickpeas (drained and re-heated) and spinach. Stir thoroughly and allow to cook for 10 minutes with a medium heat.
6. The sauce should have thickened at this point take off the heat.
7. Place in a serving bowl and add spoon of yogurt. Serve with the rice.