SPINACH PAKORA RECIPE RECIPES
SPINACH, AUBERGINE AND CHICKPEA CURRY RECIPE - BBC F…
This delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. This meal provides 251 kcal, 13g protein, 8.3g carbohydrate (of which 11.6g sugars), 15.9g fat (of which 2.1g saturates), 13.5g fibre and 1.2g salt per portion.
Provided by Denis Cotter
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cook the spinach in boiling water for two minutes, then cool it under cold running water and squeeze gently to remove most of the liquid. Place in a food processor and chop the spinach to a coarse purée.
- Heat half the olive oil in a large pan and cook the onion, chickpeas, garlic, chilli and spices for five minutes over a medium heat.
- Add the remaining olive oil and the aubergine. Cook for ten minutes, stirring often, until the aubergine is coloured.
- Add the tomatoes and a pinch of salt, then cover the pan, lower the heat and simmer for 15 minutes until the aubergine is soft. Stir in the spinach purée and serve.
Nutrition Facts : Calories 251kcal, CarbohydrateContent 8.3g, FatContent 15.9g, FiberContent 13.5g, ProteinContent 13g, SaturatedFatContent 2.1g, SugarContent 11.6g
VEGETABLE PAKORAS RECIPE - BBC FOOD
Classic Indian finger food that no one can resist, these easy vegetable pakoras are so simple to make.
Provided by Tasnim Hussain
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 3-4
Number Of Ingredients 14
Steps:
- Sift the gram flour and the self-raising flour into a bowl. Add the chilli powder, garam masala and tandoori masala powder, if using, and stir well to combine.
- Add the lemon juice, then gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon. Set aside for 10-15 minutes.
- Add all of the remaining ingredients except the sunflower oil to the batter mixture and mix well to coat the potatoes and onions.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. Serve immediately.
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Calories 55 calories per serving
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