CHICKPEA, MUSHROOM & SPINACH CURRY
This easy meat-free curry is full of flavour and makes a great mid-week meal. Serve this curry with brown rice plus some mango chutney but you could also serve it with quinoa, naan breads or as part of a buffet style meal.
Categories Food
Time 30m
Number Of Ingredients 16
Steps:
- Warm the oil in a large pan and add the onion with a pinch of salt. Cook theonion for about 5-6 minutes until it starts to soften, stirring often.
- Add in the mushrooms and cook for a further 5 minutes until the mushroomsbegin to soften.
- Add in the garlic, ginger, chilli, cumin, turmeric, coriander and half a teaspoon of the garam masala. Stir to incorporate and cook for 2-3 minutes until the spices are fragrant.
- Next, add the tomato paste and stir to combine and cook for 2-3 minutes, stirring often so the spices don't burn.
- Add in the chickpeas, coconut milk and salt and pepper, stir to combine everything then bring to a simmer.
- Simmer the curry for 15 minutes before stirring in the spinach.
- Once the spinach has wilted, add the remaining 1⁄2 teaspoon of garam masalaand add more salt and/or pepper if needed.
- Serve with brown rice and top with fresh coriander, if using.
MUSHROOM, CHICKPEA AND SPINACH CURRY
This mushroom curry by Dr Rupy is so easy to whip up for a midweek dinner, and it contains 3 of your 5-a-day. Go the extra step and make your own chapatis and the whole meal will cost under £1 per portion. Each serving provides 646 kcal, 25g protein, 79g carbohydrate (of which 11g sugars), 22g fat (of which 8.5g saturates), 14g fibre and 1.4g salt.
Provided by Dr Rupy Aujla
Categories Main course
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the chapatis, tip the chapati flour into a large bowl, add the salt and make a well in the middle. Gradually stir in 160-180ml/5½-6fl oz water and mix together to form a rough dough. Turn out onto a lightly floured surface and knead for 5 minutes, until you have a smooth, elastic ball of dough. Cover with an upturned bowl or a clean tea towel and leave to rest for 20 minutes.
- Heat a splash of oil in a large saucepan over a high heat and fry the mushrooms for 5-6 minutes until golden brown, then transfer to a plate with a slotted spoon.
- Wipe the pan with a piece of kitchen roll, then add a little more oil and reduce the heat slightly. Fry the onions for 4-5 minutes until soft, then add the garlic and ginger and fry for a couple of minutes more. Add the spices, fry for 30 seconds, then add the tomato purée and tip in the chickpeas. Fry for a further minute, then add the chopped tomatoes to the pan. Stir in the cooked mushrooms, then cover and simmer gently for 10 minutes.
- Remove from the heat, stir in the spinach and yoghurt and season to taste.
- While the curry is simmering, make the chapati. Divide the dough into 8 equal pieces and roll each into a neat ball. Lightly dust the work surface with flour, then use a rolling pin to roll each into a thin disc, roughly 15cm/6in in diameter.
- Heat a non-stick frying pan over a medium-high heat and cook the chapatis, one at a time, for 20-30 seconds per side, until puffed up and lightly blistered. Brush with the melted butter and serve with the curry.
Nutrition Facts : Calories 646kcal, Carbohydrate 79g, Fat 22g, Fiber 14g, Protein 25g, SaturatedFat 8.5g, Sugar 11g
CHANA MASALA (CHICKPEA CURRY) WITH SPINACH
A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 16
Steps:
- Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
- Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
- Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
- Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
- Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
- Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)
Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
- Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
- Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
- About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
CURRY WITH AUBERGINE, MUSHROOMS, CHICKPEAS AND SPINACH
A nice curry based on an adaption of the balti curry sauce in recipe no. 409418: http://www.recipezaar.com/recipe/balti-sauce-basic-sauce-for-anything-goes-curry-409418
Provided by zenveg
Categories Curries
Time 1h
Yield 1 big casserole, 6 serving(s)
Number Of Ingredients 27
Steps:
- Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes.
- Let the spices cool off and grind them with a pestle and mortar or in a spice mill.
- Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent.
- Add chopped garlic, ginger and bay leaves and fry them for a few minutes.
- Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil.
- Let the sauce simmer for at least 15 minutes.
- Add the lemon zest and lemon juice.
- Remove the cinnamon stick and the bay leaves.
- Blend the sauce with an immersion blender.
- Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes.
- Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil.
- (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry).
- Add the sauce and let the curry simmer for 10 minutes.
- Add the chickpeas and let the curry simmer for 5 more minutes.
- Add the spinach and bring the curry back to boiling and simmer for 5 minutes.
- Serve the curry on a bed of basmati rice.
Nutrition Facts : Calories 188, Fat 6, SaturatedFat 0.6, Sodium 597.1, Carbohydrate 32.1, Fiber 10.4, Sugar 7.6, Protein 8.6
CHICKPEA, TOMATO & SPINACH CURRY
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
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 18
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
SPINACH & CHICKPEA CURRY
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
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
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