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Low-Calorie Chickpea Curry with Garlic Naan
30 Min.Für 1Nutri-Score B€
B
30 Min.
30 Min.Low-Calorie Chickpea Curry with Garlic Naan
was Sie brauchen
Zutaten
chickpeas (cooked, drained and rinsed)Vorräte150 g
onion (finely chopped)Obst & Gemüse0,5 Stücke
garlic (minced)Obst & Gemüse2 Stücke
ginger (grated)Obst & Gemüse5 g- tomato passata (or crushed tomatoes)Vorräte150 ml
- light coconut milkVorräte60 ml
curry powderGewürze5 g
smoked paprikaGewürze2 g- vegetable stockVorräte100 ml
spinach (fresh)Obst & Gemüse50 g
olive oilVorräte5 ml
saltGewürze2 g- naan bread (small, low-calorie)Backwaren2 Stücke
garlic butter (melted, for brushing)Milchprodukte10 g
coriander (chopped, to garnish)Obst & Gemüse5 g
pro Portion
Nährwerte
662kcal
- Kohlenhydrate
- 95 g
- Eiweiß
- 21 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Bratpfanne
Stielkasserolle
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Soften the aromatics
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and cook until soft and translucent.
- Stir in the garlic and ginger and cook until fragrant.
- Schritt 2
Build the curry
- Stir in the curry powder and smoked paprika and toast briefly.
- Pour in the tomato passata and vegetable stock and mix well.
- Add the chickpeas and simmer until the sauce thickens.
- Schritt 3
Finish the sauce
- Pour in the light coconut milk and stir through.
- Add the spinach and cook until wilted.
- Season with salt and keep warm.
- Schritt 4
Warm the garlic naan
- Warm the naan breads in a dry pan until soft and lightly golden.
- Brush both sides with the melted garlic butter.
- Schritt 5
Serve
- Spoon the chickpea curry into a bowl.
- Scatter over the chopped coriander.
- Serve with the garlic naan on the side.
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