Low Calorie Spinach Potato Chickpea Curry
A low calorie curry in a hurry. A chickpea potato and spinach recipe that is ready in 30 minutes. A healthy, quick and satisfying meal.
Ingredients
- 900g potatoes (or 2 lbs)
- 2 400g tins of chickpeas
- 2 small/medium onions
- 1 400g tin of chopped tomatoes
- 100g baby spinach
- 2 cloves of garlic
- 1 chili pepper (fresh)
- 1.5 tbsp of curry powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 2 tablespoons of tamari or soy sauce
- 280g Rice
Instructions
- Add the chopped onion and finely chopped garlic to a pot with a splash (around 100ml) of water on a high heat
- Stir regularly until onions soften, adding more water if needed.
- Add the spices and tamari and stir for another minute
- Add the chopped tomatoes and fill the empty tin with water and add to the pot
- Add the chopped potatoes and chickpeas and bring to a boil
- Turn down to a simmer for around 15 to 20 minutes, stirring regularly.
- Once potatoes are cooked through, add the spinach to the pot and stir in.
- Once spinach is completely wilted the curry is ready.
- Serve on a bed of rice
Nutrition
Calories: 474kcalCarbohydrates: 104gProtein: 12gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 545mgPotassium: 1338mgFiber: 8gSugar: 5gVitamin A: 2464IUVitamin C: 72mgCalcium: 99mgIron: 4mg
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