Chickpea Tomato Spinach Curry Food

CHICKPEA, TOMATO & SPINACH CURRY

Chickpea, tomato & spinach curry image

A superhealthy, vegan curry that accounts for 2 of your 5-a-day and is low in calories to boot!

Provided by Good Food team

Time 55m

Number Of Ingredients 18

Ingredients

1 onion, chopped
2 garlic cloves, chopped
3cm piece ginger, grated
6 ripe tomatoes
½ tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
pinch chilli flakes
1 tsp yeast extract (we used Marmite)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g can chickpeas, drained
100g bag baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashews, to mix with the sesame seeds

Steps:

Put the onion, garlic, ginger and tomatoes in a food processor or blender and whizz to a purée.
Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract. Bubble together for 2 mins, then add lentils and coconut cream. Cook until lentils are tender, then add the broccoli and cook for 4 mins. Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture. Serve with brown rice, if you like.

Nutrition Facts : Calories 204 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Sweet Potato Curry With Spinach and Chickpeas image

This a wonderfully full flavored, vegetarian curry. The recipe is adapted from a recipe that I received in an email from Vegetarian Times.

Provided by Kozmic Blues

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes, can substitute fresh if available
1/4 cup chopped fresh cilantro, for garnish
basmati rice or brown rice, for serving

Steps:

You may choose to cook the sweet potatoes however you prefer.
I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
Baking or boiling work well too.
While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to serving dish, toss with fresh cilantro, and serve hot.
This dish is nice served over basmati or brown rice.

SPINACH & CHICKPEA CURRY

Spinach & chickpea curry image

A low-fat, low-calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice

Provided by Good Food team

Categories Dinner, Main course

Time 20m

Number Of Ingredients 7

Ingredients

2 tbsp mild curry paste
1 onion, chopped
400g can cherry tomatoes
2 x 400g cans chickpeas, drained and rinsed
250g bag baby leaf spinach
squeeze lemon juice
basmati rice, to serve

Steps:

Heat the curry paste in a large non-stick frying pan. Once it starts to split, add the onion and cook for 2 mins to soften. Tip in the tomatoes and bubble for 5 mins or until the sauce has reduced.
Add the chickpeas and some seasoning, then cook for 1 min more. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves. Season, add the lemon juice, and serve with basmati rice.

Nutrition Facts : Calories 203 calories, Fat 4 grams fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.5 milligram of sodium

CHICKPEAS WITH TOMATOES AND SPINACH

Chickpeas with Tomatoes and Spinach image

Provided by Bobby Flay

Yield Yield: 8 servings

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2-inch piece fresh ginger, peeled and grated
1 fresh Thai chile, seeded and chopped
3/4 pound baby spinach leaves
3 cans chickpeas, drained, rinsed and drained again
4 plum tomatoes, finely chopped
3 tablespoons extra virgin olive oil
1/2 cup coarsely chopped flat-leaf parsley
Salt and freshly ground pepper

Steps:

Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.

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Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
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