Spinach and chickpea curry
Provided by Emma Gibson, Nutritionist
1 medium onion, chopped
3 garlic cloves, peeled and crushed
5cm (2inch) piece of fresh ginger, finely chopped or grated
2 tbsp olive oil
3 tbsp curry paste of choice (e.g. Rogan Josh, Biryani, Bhuna)
400g (14oz) tinned chickpeas in water, drained and rinsed thoroughly under cold water
400g (14oz) tinned chopped tomatoes
150g (6oz) fresh spinach
1. Heat the oil in a large saucepan, add the onion, garlic and ginger and fry for
5 minutes. Add the curry paste and fry for a further 2 minutes. Stir frequently throughout to avoid sticking.
2. Add the chickpeas, tomatoes and 100ml (4floz) water, bring to the boil and simmer for 10 minutes.
3. Add the spinach and cook for a further 2 minutes until the spinach is wilted.
4. Serve with boiled basmati rice and a side serving of natural yoghurt.
Nutritional information (per portion, including 180g rice and 80g yoghurt)
of which sugars 12.7g
of which saturates 3.3g
Salt equivalent 0.8g