Spinach and Chickpea Curry

4.5(13)

A very easy curry which doesn't take a lot of effort to prepare. It is low GI so will leave you feeling fuller for longer. It is quite a dry curry when made, I like to serve it over brown rice and then the next day eat the remainder cold wrapped in a chapatti with some sour cream.

by PinkCherryBlossom·published 2007-01-22

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Curries

Servings

4 serving(s)

Total time

50 min

prep 10 min

Calories / serving

361 kcal

Ingredients (10)

serves

2 tablespoons vegetable oilvegetable-oil
2 onions, choppedonion
2 teaspoons ground coriandercoriander
2 teaspoons ground cumincumin
1/2 teaspoon dried chili pepper flakes, crushed
1/2 teaspoon turmericturmeric
400 g canned tomatoescanned-tomato
800 g tinned chickpeas, rinsed and drainedchickpea
250 g spinachspinach
1/2 lemon, juice oflemon

Instructions (5 steps)

01Heat the oil and gently fry the onions for 10 minutes.
02Add the spices, stir well and cook for a further 2 minutes.
03Add tomatoes and chickpeas and simmer for 25 minutes.
04Increase the heat and stir in the spinach and lemon juice.
05

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Rich recipe — supports nutrition-aware planning.