Chickpea & Potato Curry with Rice

Chickpea & Potato Curry with Rice
  Serves 4
  Easy
Prep: 10 minutes
Cooks in: 30 minutes
Total: 40 minutes
  From: Nutrition Magician
VEGFDF

Contains: Celery, Mustard

Worked out from the ingredients: a guide only. Brands vary and products change, so always check the labels, especially for a serious allergy.

Energy: 491 kcal, 25%
Fat: 5.7g, 8%
Saturates: 0.9g, 5%
Sugars: 6.6g, 7%
Salt: 0.8g, 13%
Protein: 14.5g, 29%
Carbohydrate: 92.9g, 36%
Fibre: 9g

Per serving. % of an adult's reference intake (8400 kJ / 2000 kcal). Estimated from the ingredients: a guide only, as brands and portions vary.

A mild, comforting curry of chickpeas, potatoes, tomatoes and spinach, served with fluffy rice.

Ingredients

  • 1 Tbsp:Vegetable Oil
  • 1 Whole:Fresh Brown Onions, chopped
  • 2 Whole:Fresh Garlic Clove, crushed
  • 2 Tbsp:Medium Curry Powder
  • 400 g:Fresh White Potatoes
  • 400 g:Chickpeas (Tinned in Water), (1 400g tin) drained
  • 400 g:Chopped Tomato (Tinned), (1 400g tin)
  • 300 ml:Vegetable Stock (Knorr)
  • 100 g:Frozen Spinach Leaf
  • 300 g:Long Grain White Rice

Method

  1. Heat the oil in a large pan and fry the onion for 5 minutes. Add the garlic and curry powder and cook for 1 minute.

  2. Peel the potatoes and cut into 2cm cubes. Add with the chickpeas, tomatoes and stock. Cover and simmer for 20 minutes until the potatoes are tender.

  3. Stir in the spinach and cook for 3 minutes until hot.

  4. Meanwhile, cook the rice following the pack instructions. Serve the curry with the rice.