Easy Chickpea Curry
Recipe: #34629
April 05, 2020
Categories: Curries, Beans, Chickpeas/Garbanzo, Spinach, One-Pot Meal, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Spices, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (302 g)
- Calories 341.6
- Total Fat - 19.9 g
- Saturated Fat - 6.5 g
- Cholesterol - 49.9 mg
- Sodium - 1913.4 mg
- Total Carbohydrate - 20.1 g
- Dietary Fiber - 6.5 g
- Sugars - 5.8 g
- Protein - 21.7 g
- Calcium - 48.5 mg
- Iron - 3.3 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Put a large deep frypan or pot over medium heat and add a splash of olive oil and fry the onion until soft, then add the garlic and ginger and fry until fragrant.
Step 2
Add of all the spices including the salt and cook for a further two minutes or so and then add the tomatoes, sugar, lentils and coconut cream.
Step 3
Put the lid on and simmer over a low heat for about 15 minutes.
Step 4
Stir in the chickpeas, spinach and lemon juice and if you are adding other veggies, add them now and cook for a further three minutes or until the spinach is wilted.
Step 5
Serve with a dollop of Greek yoghurt (or for vegan or non dairy version use coconut cream) and a sprinkling of coriander.
Tips
No special items needed.
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