Spinach & Chickpea Curry
Nutrition per serving
Calories | 530 kcal |
Protein | 16.7 g |
Carbs | 93.1 g |
Fats | 10.6 g |
Saturated Fat | 1.3 g |
Monounsaturated Fat | 5.6 g |
Polyunsaturated Fat | 2.2 g |
Sugars | 11.9 g |
Fiber | 14.6 g |
Sodium | 667 mg |
Ingredients
Olive Oil | |
Onion | |
Ginger | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Spinach | |
Fresh Coriander | |
Black Pepper | |
Salt | |
Garlic | |
Garam Masala | |
Cumin Powder | |
Chopped Tomatoes (canned) | |
Lemon | |
Cayenne Pepper | |
Basmati Rice |
Preparation
Chop garlic, ginger, and coriander.
Cooking
1. Cook rice according to packet instructions.
2 Heat olive oil in a medium lidded pan over medium heat, add onions and cook until translucent.
3. Add the garlic and ginger, continue to cook for 1-2 minutes, frequently stirring. Add the garam masala, cumin and cayenne pepper and combine well with the onions for 1 minute until the spices are a little toasted.
4. Add the chickpeas and combine well with the onion/spice mixture. Add the tomatoes and a pinch of sugar, give the mixture a good stir and cover with the lid. Simmer for 10-15 minutes on low-medium heat.
5. Add the spinach in batches, and stir until the spinach is wilted. At the end of cooking time add fresh coriander and a squeeze of fresh lemon.
6. Serve with rice.