Chickpea + Spinach Curry
Eating healthy doesn't have to be time consuming or expensive. This Chickpea + Spinach Curry is ready in just 15 minutes, is under £1 per portion and low in fat.
- 1 onion
- 2 cloves of garlic finely chopped
- 2 tbsp curry paste
- 1 tin of chickpeas
- 2 fresh plum tomatoes diced
- 1 tin of chopped tomatoes
- Juice of Half a lemon
- 2 handfuls of spinach
Set a pan over medium-high heat with a glug oil Slice onion and finely chop garlic and saute until soft, about 5 minutes.
Add curry paste, chickpeas and diced tomatoes and cook for a further 2 minutes, until fragrant. Add tinned chopped tomatoes, lemon juice and season with salt and pepper, bring to a simmer and simmer for 5 - 8 minutes
Chuck in your spinach, give a quick stir, cover and take off the heat.
Serve with couscous and a sprinkling of fresh coriander.
Meal Prep: Box up any leftovers and have for lunch the following day. This curry will keep in the fridge for up to 5 days.
Spice it up: Add as much chilli as you like to this. If you're using fresh chillies add at the beginning with the onion and garlic, if you're using powder add it just before the curry paste.
Calories: 231kcalCarbohydrates: 41gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 204mgPotassium: 790mgFiber: 11gSugar: 12gVitamin A: 2504IUVitamin C: 29mgCalcium: 125mgIron: 5mg