Spinach and Chick Pea Curry Recipe

Name: Spinach and Chick Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g new potatoes, scrubbed; low fat cooking oil; 1 onion, chopped; 1 garlic clove, crushed; 1 teaspoon ginger puree (optional); 2 teaspoons curry powder; 4 tablespoons chickpeas, canned, drained; 2 teaspoons plain flour; 150 g low-fat yogurt; 200 g Baby Spinach; salt & freshly ground black pepper

Servings: persons

300 g new potatoes, scrubbed
low fat cooking oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon ginger puree (optional)
2 teaspoons curry powder
4 tablespoons chickpeas, canned, drained
2 teaspoons plain flour
150 g low-fat yogurt
200 g Baby Spinach
salt & freshly ground black pepper

1
Cook the potatoes in lightly salted, boiling water for about 12 minutes, until just tender.
2
Drain, cool and cut them in thick, even slices.
3
Meanwhile, heat a medium sized saucepan and spray it with low fat cooking spray.
4
Add the onion, garlic, ginger puree (if using) and 4 tablespoons of water and cook until the mixture sizzles, and then cover and reduce the heat.
5
Cook for 5 minutes until the onion has softened.
6
Add the curry powder, to taste, the sliced potatoes and chick peas to the pan.
7
Cook for 1 minute.
8
Stir the flour into the yoghurt and add this to the pan.
9
Heat gently until the sauce thickens.
10
Now, gradually stir in the spinach leaves, until they have all wilted and are thoroughly mixed inches There is no need to precook the spinach, as the leaves are so tender.
11
Check the seasoning and serve the curry piping hot in two shallow bowls.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 g new potatoes, scrubbed, low fat cooking oil, 1 onion, chopped, 1 garlic clove, crushed, and more.

Yes, Spinach and Chick Pea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Chick Pea Curry

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