STEP 2 Spinach, Tomato and Chickpea curry

Name: STEP 2 Spinach, Tomato and Chickpea curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
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, shredded; Salt and freshly ground black pepper; 2 tbsp 0% fat Greek yoghurt; A few sprigs of coriander, chopped; 1 small tomato, sliced

3 steps

Prep:10minCook:20min

Not only does this recipe taste delicious, it looks fab too!

Updated at: Thu, 17 Aug 2023 13:46:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories163.5 kcal (8%)

Total Fat2.9 g (4%)

Carbs27.9 g (11%)

Sugars8.8 g (10%)

Protein10.1 g (20%)

Sodium741.7 mg (37%)

Fiber7.7 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 cmfresh ginger root

piece, peeled and chopped

1 tspcurry powder

1 x 200gcan chopped tomatoes

1 x 200gcan chickpeas

rinsed and drained

160gspinach

shredded

salt

freshly ground black pepper

2 Tbsp0% fat Greek yoghurt

3 sprigscoriander

chopped

1tomato

small, sliced

Instructions

Step 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, it’s time to get those aromas flowing!

Step 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 a crack of salt and pepper.

Step 3

Divide the curry between 2 bowls and serve with a spoonful of yoghurt, some chopped coriander and sliced tomato.

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