Chickpea & Spinach Curry - slimming style
Servings: 4
Calories: 465kcal
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A delicious and healthy vegetarian Chickpea and spinach curry that's flavour packed
Ingredients
- Fry Lite 1 Cal Spray
- 1 onion peeled & finely chopped
- 2 Cloves of Garlic peeled & finely chopped
- 2 Teaspoons Madras Curry Paste
- 300 gram Potato Peeled and cut into 2cm cubes
- 150g gram Carrots Peeled and cut into 2cm cubes or rounds
- 3/4 pint Water
- 1 Vegetable stock cube
- 800g Chickpeas in water 2 tins drained
- 60 grams Elmlea single cream reduced fat cream
- 120 gram Fresh Spinach
- Salt & Black Pepper
Instructions
- Using heavy bottomed casserole dish or frying pan, spray with firelight and add the onion and chopped garlic, fry over a medium heat for 3 minutes
- Next add your potato & carrot cubes and your curry paste, stir for a further 3 minutes
- Add your water and vegetable stock cube and bring to the boil, reduce to a simmer for 5 minutes
- Next add your drained chickpeas and simmer for a further 5 minutes, the liquid should be reducing
- Check the carrots and potatoes are tender, stir in the reduced fat cream and heat for 2 minutes
- Turn off the heat, add your fresh spinach and stir, the heat form the curry will be enough to wilt the spinach
- Check the seasoning and add salt & black pepper accordingly - ENJOY!
Notes
*** All nutritional information is approximate and intended as a guide
Nutrition
Nutrition Facts
Chickpea & Spinach Curry - slimming style
Amount per Serving
Calories
465
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
3
g
Cholesterol
17
mg
6
%
Sodium
249
mg
11
%
Potassium
1246
mg
36
%
Carbohydrates
77
g
26
%
Fiber
19
g
79
%
Sugar
14
g
16
%
Protein
21
g
42
%
Vitamin A
9680
IU
194
%
Vitamin C
31
mg
38
%
Calcium
175
mg
18
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.