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95% would make again

One-pot Chickpea Curry (Under 300 Calories)

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 pinch chili flakes
  • 1 pinch salt
  • 1 ginger, 1 1/2 inch (3 cm) piece, chopped
  • 4 tomatoes, chopped
  • 4 tablespoons lentils
  • 4 tablespoons coconut cream
  • 1 ⅓ cups broccoli (200 g), florets
  • 1 can chickpeas, drained and rinsed
  • ½ cup spinach (100 g)
  • ½ lemon, juiced

To Serve

  • low-fat natural yogurt, optional
  • 1 handful fresh coriander, chopped, optional

Nutrition Info

  • Calories 366
  • Fat 10g
  • Carbs 59g
  • Fiber 17g
  • Sugar 20g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Fry the onion and garlic in a little oil for 3 minutes.
  2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
  3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
  4. Stir in the broccoli and cook for a further 4 minutes.
  5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
  6. Serve with natural yogurt and some chopped coriander.
  7. Enjoy!

Ingredients

for 4 servings

  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 pinch chili flakes
  • 1 pinch salt
  • 1 ginger, 1 1/2 inch (3 cm) piece, chopped
  • 4 tomatoes, chopped
  • 4 tablespoons lentils
  • 4 tablespoons coconut cream
  • 1 ⅓ cups broccoli (200 g), florets
  • 1 can chickpeas, drained and rinsed
  • ½ cup spinach (100 g)
  • ½ lemon, juiced

To Serve

  • low-fat natural yogurt, optional
  • 1 handful fresh coriander, chopped, optional

Nutrition Info

  • Calories 366
  • Fat 10g
  • Carbs 59g
  • Fiber 17g
  • Sugar 20g
  • Protein 16g

Estimated values based on one serving size.

Preparation

  1. Fry the onion and garlic in a little oil for 3 minutes.
  2. Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
  3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
  4. Stir in the broccoli and cook for a further 4 minutes.
  5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
  6. Serve with natural yogurt and some chopped coriander.
  7. Enjoy!

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