Method STEP 1 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. STEP 2 Add the chickpeas …
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pepper. pot (large, heavy-bottomed) cooking spoon. Add vegetable oil (or coconut oil) to a medium-sized heavy-based pot over medium high-heat. Once hot, add the onion, garlic, …
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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 in to the pan and it’s ready less than 10 minutes later.
One: Heat a little olive oil in a large pan and add the onion and garlic and cook for 2 minutes. Two: Add the spices and stir well. Three: Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes, stirring occasionally.
This Slimming world recipe for chickpea curry with spinach and eggs will make sure you’re getting all the right nutrients, along with flavour. Eggs are high in protein, so you stay fuller for longer, while spinach is packed full of iron as well as vitamins K, A and C.
Reduce the heat and simmer for 8 minutes, stirring occasionally. Four: 2 minutes before it has finished cooking, add the spinach and coriander and stir well. Five: Cook for 2 minutes or until the spinach has wilted. Check out our story for a quick guide to how this chickpea curry recipe is made.