Curry is a firm favourite among Britons, with many heading to their local Indian restaurant or takeaway on a weekly basis.
However, it is possible to enjoy gorgeous, flavoursome curry at home – and with next to no effort too.
Hungry Healthy Happy shared a tasty recipe for chickpea and spinach curry. The “absolutely delicious” dish takes just 10 minutes to whip up so is perfect for budding chefs who want to learn the ropes of Indian-style cooking.
Hungry Healthy Happy said: “This delicious one-pot 10-minute chickpea and spinach curry is an easy vegan curry that you need in your life.
“It’s low in calories and fat (just 123 calories for a big serving) and you just tip everything into the pan and it’s ready less than 10 minutes later.”
READ MORE: Jamie Oliver’s classic guacamole is a must know recipe – ‘deliciously creamy’
Ingredients (serves four)
- 0.5 tablespoon Olive oil
- One onion
- Two garlic cloves
- 400g (14 oz) chopped tomatoes (canned)
- 400g (2.5 cups) chickpeas – (canned, drained)
- 100g (three cups) spinach
- 10g (0.35 oz) fresh coriander (cilantro)
- 0.5 teaspoon ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon cayenne pepper
- One pinch sea salt and black pepper
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- Heat the olive oil in a large pan. Dice the onion and crush the garlic gloves. Add these to the pan and cook for two minutes.
- Add the ground coriander, paprika, cumin, ground turmeric and cayenne pepper. Stir well to mix together.
- Add the chopped tomatoes, canned chickpeas and one pinch of sea salt and black pepper. Turn down the heat and simmer for eight minutes.
- Six minutes in (two minutes before it has finished cooking), add the spinach and fresh coriander, stirring well.
- Cook for two minutes or until the spinach has wilted. Scatter some more coriander on top. Serve on its own or for a more filling dish, plate it up with some rice. Alternatively, put some naan bread in the oven and use this to mop up the sauce.
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