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Easy Indian Curry for Weight Loss

This easy-to-make curry is packed with flavour, high in fibre to keep you full, and low in fat!

Takes 20 minutes

Serves

Ingredients
 

  • 1 onion
  • 2 cloves garlic
  • 1- inch cube fresh ginger
  • 400 ml veg stock
  • 1 x 400ml tin chopped tomatoes
  • 100 g baby spinach
  • 2 x 400g tins chickpeas
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tbsp tamari or soy sauce
  • ½ tsp ground black pepper
  • Juice of ½ lemon
  • 1 red pepper
  • 1 red chilli finely sliced for garnish (optional for extra heat)
  • 2 tbsp gram 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, chickpeas 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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