Spinach, Tomato and Chickpea Curry


Serves: 2 Prep Time: 10 minutes Cook Time: 20 minutes Calories: 200kcals Steps: 2

Ingredients

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, shreddedSalt and freshly ground black pepper

2 tbsp 0% fat Greek yoghurt

A few sprigs of coriander, chopped

1 small tomato, sliced


Directions

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!



1 view
© 2017 Cambridge Weight Plan New Zealand.

Follow Us

  • Facebook - White Circle
  • https://www.instagram.com/cwpnewzeal
  • Twitter - White Circle

       (Please leave a message)