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Low-Calorie Chickpea Curry with Garlic Naan
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Low-Calorie Chickpea Curry with Garlic Naan

30 minPara 1Nutri-Score B€
de @bakeswith_a3 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

1 persona
  • chickpeas (cooked, drained and rinsed)Despensa150 g
  • onion (finely chopped)Frutas y verduras0,5 piezas
  • garlic (minced)Frutas y verduras2 piezas
  • ginger (grated)Frutas y verduras5 g
  • tomato passata (or crushed tomatoes)Despensa150 ml
  • light coconut milkDespensa60 ml
  • curry powderEspecias5 g
  • smoked paprikaEspecias2 g
  • vegetable stockDespensa100 ml
  • spinach (fresh)Frutas y verduras50 g
  • olive oilDespensa5 ml
  • saltEspecias2 g
  • naan bread (small, low-calorie)Panadería2 piezas
  • garlic butter (melted, for brushing)Lácteos10 g
  • coriander (chopped, to garnish)Frutas y verduras5 g

por ración

Nutrición

662kcal

Carbohidratos
95 g
Proteínas
21 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Pincel de cocina

paso a paso

Preparación

  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.
    Paso 1

  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.
    Paso 2

  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.
    Paso 3

  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.
    Paso 4

  5. Serve

    • Spoon the chickpea curry into a bowl.
    • Scatter over the chopped coriander.
    • Serve with the garlic naan on the side.
    Paso 5
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