This curry is delicately flavoured and quite mild. If you want to increase the heat, add a diced fresh chilli or some dried crushed chilli flakes.
Serves: 2 Prep Time: 10 minutes Cook Time: 20 minutes Calories: 200kcals Steps: 2
Spray oil 1 small onion, chopped 2 garlic cloves, crushed 2cm piece fresh ginger root, peeled and chopped 1 tsp curry powder 1 x 200g can chopped tomatoes 1 x 200g can chickpeas, rinsed and drained 160g spinach, shredded Salt and freshly ground black pepper 2 tbsp 0% fat Greek yoghurt A few sprigs of coriander, chopped 1 small tomato, sliced
1. Lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion, garlic and ginger, stirring occasionally, for 6–8 minutes until soft. Stir in the curry powder and cook for 1 minute.
2. Add the tomatoes and cook gently for 5 minutes, then stir in the chickpeas and spinach. Cook for 4–5 minutes until heated through and the spinach wilts. Season to taste with salt and pepper.
3. Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato.