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Low-Calorie Chickpea Curry with Garlic Naan
30 minVoor 1Nutri-Score B€
B
30 min
30 minLow-Calorie Chickpea Curry with Garlic Naan
wat je nodig hebt
Ingrediënten
chickpeas (cooked, drained and rinsed)Voorraadkast150 g
onion (finely chopped)Groente en fruit0,5 stukken
garlic (minced)Groente en fruit2 stukken
ginger (grated)Groente en fruit5 g- tomato passata (or crushed tomatoes)Voorraadkast150 ml
- light coconut milkVoorraadkast60 ml
curry powderKruiden en specerijen5 g
smoked paprikaKruiden en specerijen2 g- vegetable stockVoorraadkast100 ml
spinach (fresh)Groente en fruit50 g
olive oilVoorraadkast5 ml
saltKruiden en specerijen2 g- naan bread (small, low-calorie)Bakkerij2 stukken
garlic butter (melted, for brushing)Zuivel10 g
coriander (chopped, to garnish)Groente en fruit5 g
per portie
Voedingswaarden
662kcal
- Koolhydraten
- 95 g
- Eiwitten
- 21 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Koekenpan
Steelpan
Bakkwast
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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