CURRY SPINACH CHICKPEAS RECIPES
CHICKPEA CURRY RECIPE WITH POTATOES AND SPINACH ...
Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish
Provided by Adam Bush
Categories Vegan
Total Time 1 hours
Number Of Ingredients 15
Steps:
- Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
- Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
- Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
- Stir in the lemon juice and garam masala, and serve with naans.
Nutrition Facts : Calories 224 calories, FatContent 5 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium
CAULIFLOWER AND POTATO CURRY RECIPE | JAMIE OLIVER RECIPES
Total Time 40 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Separate the cauliflower into florets, then cook in boiling salted water for 5 minutes, then drain, reserving about 150ml cooking water.
- Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain.
- Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and butter in a large frying pan over a low heat and sauté the garlic, onion and chilli till softened.
- Stir in all the spices, season, and cook for a few minutes. Add the cooked cauliflower, potatoes and reserved cooking water, then simmer on a low heat for 10 minutes.
- Drain and add the chickpeas, then the spinach. Cook, stirring, until the spinach wilts. Transfer to a serving bowl and serve with a dollop of yoghurt and a squeeze of lime juice.
Nutrition Facts : Calories 524 calories, FatContent 21.8 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 19.1 g protein, CarbohydrateContent 56.8 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
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- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
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- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
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