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Vegetarian Chickpeas & spinach curry
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5 from 1 vote

Chickpea & Spinach Curry - slimming style

A delicious and healthy vegetarian Chickpea and spinach curry that's flavour packed
Course Main
Cuisine Indian
Keyword Chckpea & Spinach Curry, chickpea, chickpea curry, Curry, slimming, slimming world, spinach
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4
Calories 465kcal

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

Calories: 465kcal | Carbohydrates: 77g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 249mg | Potassium: 1246mg | Fiber: 19g | Sugar: 14g | Vitamin A: 9680IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 7mg