This Middle Eastern vegetarian curry makes a hearty, healthy meal.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion, chopped
- 2cm piece ginger, finely grated
- 2 garlic cloves, crushed
- 12 curry leaves
- 1 tablespoon panch phoran (see note)
- 1 tablespoon mild curry powder
- 400ml can coconut milk
- 2 x 400g cans chickpeas, rinsed, drained
- 250g cherry tomatoes, halved
- 100g baby spinach leaves
- Steamed Basmati rice, and
- Mango chutney, to serve
- Naan bread, to serve
- Coriander leaves, to serve
Method
- Step 1Heat oil in a large frypan over medium heat. Add onion, ginger, garlic, curry leaves and cook, stirring, for 5-6 minutes until soft. Add the panch phoran and curry powder and cook, stirring, for 1 minute. Add the coconut milk and chickpeas and bring to a simmer.
- Step 2Reduce heat to low and cook for 10 minutes, then stir through the tomatoes and spinach. Serve with rice, mango chutney, naan and coriander.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1561 kj
Energy
24g
Fat Total
15g
Saturated Fat
10g
Fibre
12g
Protein
335.91mg
Sodium
5g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Panch phoran is available from Herbie’s Spices (herbies.com.au); substitute brown mustard seeds.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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