I’m not that big of a fan of curry. In fact, no one in my family is. Curry is a staple for most vegans and vegetarians though, so, despite my instincts, I gave this one a try. Shockingly, I did not hate this curry as expected, I actually loved it, as did my family!
Tomato, Spinach & Chickpea Curry
4 Servings, From the Glamour Magazine
1 chopped onion
2 tbsp extra virgin olive oil
2 handfuls of chopped fresh coriander
1 can diced tomatoes
1 can chickpeas
3 cloves of garlic
1tbsp chilli sauce
2 fresh lemons
8-9oz. of spinach
4 servings of brown rice
Prepare brown rice as directed by package.
Heat up the onions and olive oil in a deep pan until they are soft. Add the spices and stir to form a paste-like substance. Add diced tomato and chickpeas, stir well, and then bring it to a simmer. Throw in the garlic, chili sauce and lemon, and stir in the coriander and spinach. Cover and leave to cook on a medium heat for 15 mins.
265 calories, Vegan