Chickpea And Spinach Curry
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (6)

Chickpea And Spinach Curry

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 18%
CARBS 43G57% OF CAL
12G FIBER1G ADDED16G INTRINSIC14G OTHER16G TOTAL SUGAR
FAT 13G38% OF CAL
8G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, aromatic curry made with chickpeas, spinach, and roasted vegetables in a coconut milk-based sauce seasoned with garam masala and warm spices. Hearty and satisfying.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • Olive oil or olive oil spray (, as needed)
  • 2 onions (, finely diced)
  • 1/2 tbsp Garam Masala (or mild curry powder)
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 3 garlic cloves (, minced)
  • 1 tbsp fresh ginger (, grated or 1 tsp ground ginger)
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tbsp tomato purée
  • 2 sweet potatoes (, peeled and cubed)
  • 2 medium aubergines (eggplant) (, cubed)
  • 400 g | 14oz chickpeas from a tin (, drained and rinsed)
  • 500 ml | 2 cups hot vegetable stock
  • 250 ml | 1 cup full fat tinned coconut milk (or light coconut milk (see notes for Slimming World info))
  • Large handful of fresh spinach (or 4 cubes of frozen spinach)
  • Lime juice (, to taste)
  • Fresh coriander ((cilantro) to garnish)
  • Salt and pepper to season
  • Fresh chilli (, sliced to garnish (optional))
  • Dried chilli flakes to serve ((optional))
  • Lime wedges (, to serve)
PREP
10M
SODIUM
876MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.