Chickpea curry

Suitable for vegetarians


This curry is a quick tasty dinner. Make extra and it is great for lunch the next day.


Ingredients - Serves 1 Adult

  • 60g / 2oz. of basmati rice
  • 1 teaspoon of vegetable oil
  • 1 small onion, peeled and diced
  • 1 clove of garlic, peeled and crushed or finely chopped
  • 1 small tin of chopped tomatoes (227g / 8oz.)
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground ginger
  • 1 tin of (220g / 8oz.) chickpeas, rinsed and drained
  • 1 small red pepper, de-seeded and diced
  • 75g / 2½oz. of frozen spinach

Method

  1. Heat the oil in a non-stick saucepan and when hot, add the onion. Fry until softened.
  2. Next add the garlic, tomatoes, curry powder and ginger and cook for another 2-3 minutes.
  3. Add the chickpeas and red pepper and cook for a further 15 minutes over a medium heat, stirring occasionally.
  4. In the meantime, cook rice according to packet instructions, omitting any salt.
  5. After your curry has simmered for 20 minutes, add the spinach leaves and let them wilt into the curry for the remaining 5 minutes of cooking time.
  6. Drain the rice and serve alongside the curry.

Serving Suggestions

Serve with a spoon of natural yoghurt!

info

Why not add in some extra vegetables by adding peppers and mushrooms?

Disclaimer

Click here for more details
Chickpea curry

Serves

1 Adult

1 Adult

Preparation Time

10 Minutes

10 Minutes

Cooking Time

25 Minutes

25 Minutes

5-a-day

3 Of Your 5 A Day

3 Of Your 5 A Day

Utensils Needed

Chopping Board, Chopping Knife, Saucepan, Wooden Spoon

Chopping BoardChopping KnifeSaucepanWooden Spoon
Energy
2098kj
498kcal
%
Fat
8.4g
12%
Saturates
0.9g
4%
Sugars
12.2g
14%
Salt
1.2g
20%
of an adult's reference intake
Nutrition Information
Typical ValuesPer 100gPer Portion (713g)
Energy294Kj 2098Kj
70Kcal 498Kcal
Fat1.2g 8.4g
(of which saturates)0.1g 0.9g
Carbohydrate11.1g 78.9g
(of which sugars)1.7g 12.2g
Fibre1.8g 13.2g
Protein2.8g 20.1g
Salt0.2g 1.2g

Recipe rating

Current rating: 0 (0 ratings)