This easy-to-make curry is packed with flavour, high in fibre to keep you full, and low in fat!
Takes 20 minutesminutes
Serves
Ingredients
1onion
2clovesgarlic
1-inchcube fresh ginger
400mlveg stock
1x 400ml tin chopped tomatoes
100gbaby spinach
2x 400g tins chickpeas
1cinnamon stick
1tbspcumin seeds
1tbspgaram masala
1tspturmeric
1tbsptamari or soy sauce
½tspground black pepper
Juice of ½ lemon
1red pepper
1red chillifinely sliced for garnish (optional for extra heat)
2tbspgram flour or flour of choice
Instructions
Peel and finely dice the onion, garlic, and ginger. Drain the tins of chickpeas and slice the red pepper, removing the seeds.
Heat a wide-bottomed non-stick pan on high heat. Once hot, reduce to medium heat.
Add the diced onion and ginger to the pan and fry for 2-3 minutes until they begin to brown. If they start to stick, add a couple of tablespoons of water to deglaze the pan.
Add the cumin seeds, garlic, red pepper, and 1 tsp salt. Fry for another 2 minutes until the pepper softens.
Add the turmeric, garam masala, cinnamon stick, and black pepper. Cook for 1 minute to toast the spices.
Add the veg stock, tamari, and chopped tomatoes. Bring to a boil, then add the baby spinach and stir well.
Sift in the gram flour and mix through.
Garnish with finely sliced chilli and a squeeze of lemon juice.
Serve with toasted pitta bread or your favourite grain.
Notes
Beat the bloat: Replace the garlic and onion with the green part of a leek for a digestion-friendly option.
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