Spinach and Chick Pea Curry |
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Prep Time: 12 Minutes Cook Time: 15 Minutes |
Ready In: 27 Minutes Servings: 2 |
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Borrowed from WeightWatchers', Food in a flash! Ingredients:
300 g new potatoes, scrubbed |
low fat cooking oil |
1 onion, chopped |
1 garlic clove, crushed |
1 teaspoon ginger puree (optional) |
2 teaspoons curry powder |
4 tablespoons chickpeas, canned, drained |
2 teaspoons plain flour |
150 g low-fat yogurt |
200 g baby spinach |
salt & freshly ground black pepper |
Directions:
1. Cook the potatoes in lightly salted, boiling water for about 12 minutes, until just tender. Drain, cool and cut them in thick, even slices.
2. Meanwhile, heat a medium sized saucepan and spray it with low fat cooking spray. Add the onion, garlic, ginger puree (if using) and 4 tablespoons of water and cook until the mixture sizzles, and then cover and reduce the heat. Cook for 5 minutes until the onion has softened.
3. Add the curry powder, to taste, the sliced potatoes and chick peas to the pan. Cook for 1 minute. Stir the flour into the yoghurt and add this to the pan. Heat gently until the sauce thickens.
4. Now, gradually stir in the spinach leaves, until they have all wilted and are thoroughly mixed inches There is no need to precook the spinach, as the leaves are so tender. Check the seasoning and serve the curry piping hot in two shallow bowls.
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