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Fresh Living Network
Chickpea, butternut and baby spinach curry

Chickpea, butternut and baby spinach curry

A quick and easy curry for a weekday lunch or dinner. It's incredibly healthy packed with vitamins, minerals and fibre.
4
RECIPE TYPE:Mains
 
ENERGY 1494KJ
CARB 66g
PROTEIN 11g
FAT 9g
Method
  • Heat oil in a heavy-based pot and add curry paste.
  • Stir for about a minute until aromatic.
  • Add tomato mix, stock and butternut and simmer for about 20-30 minutes or until just tender.
  • Add chickpeas and heat through. Stir in the spinach a minute before the end of cooking time.
  • Stir in coriander and adjust seasoning to taste. Serve with basmati rice and a dollop of yoghurt.


Hints

  • Serve spooned into rotis and drizzled with plain yoghurt.
  • Add cauliflower florets, chopped baby marrow or whatever other vegetables you have in the fridge, and adjust cooking time accordingly.
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EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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