Plat
Low-Calorie Chickpea Curry with Garlic Naan
30 minPour 1Nutri-Score B€
B
30 min
30 minLow-Calorie Chickpea Curry with Garlic Naan
ce qu’il vous faut
Ingrédients
chickpeas (cooked, drained and rinsed)Épicerie150 g
onion (finely chopped)Fruits et légumes0,5 morceaux
garlic (minced)Fruits et légumes2 morceaux
ginger (grated)Fruits et légumes5 g- tomato passata (or crushed tomatoes)Épicerie150 ml
- light coconut milkÉpicerie60 ml
curry powderÉpices5 g
smoked paprikaÉpices2 g- vegetable stockÉpicerie100 ml
spinach (fresh)Fruits et légumes50 g
olive oilÉpicerie5 ml
saltÉpices2 g- naan bread (small, low-calorie)Boulangerie2 morceaux
garlic butter (melted, for brushing)Produits laitiers10 g
coriander (chopped, to garnish)Fruits et légumes5 g
par portion
Nutrition
662kcal
- Glucides
- 95 g
- Protéines
- 21 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Pinceau de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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