Chickpea and spinach curry

400 kcal, 15g carbohydrates/serving. Serves 2


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 tbsp tomato puree
  • 400g chopped tomatoes
  • 400g chickpeas
  • 1 reduced salt vegetable stock
  • 100g fresh spinach
  • 4 tbsp low fat Greek yogurt (2 tbsp/portion)


  1. Place the olive oil, onion and garlic on a medium heat and cook until the onion Is translucent.
  2. Add the garam masala, cumin, turmeric and black pepper and cook for an additional 2 minutes.
  3. Add the tomato puree and cook for around 1 minute. Add the chopped tomatoes and chickpeas, vegetable stock and 450 ml boiling water and leave to simmer on a medium heat for around 30 minutes.
  4. Stir In the fresh spinach until wilted.
  5. Enjoy with a sprinkle of fresh coriander and 2 tbsp of yogurt per serving.

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