Serves: 2 Prep Time: 10 minutes Cook Time: 20 minutes Calories: 200kcals Steps: 2
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, shreddedSalt and freshly ground black pepper
2 tbsp 0% fat Greek yoghurt
A few sprigs of coriander, chopped
1 small tomato, sliced
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, it’s time to get those aromas flowing!
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 a crack of salt and pepper.Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato. Not only does this recipe taste delicious, it looks fab too!