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

30 minServes 1Nutri-Score B€
from @bakeswith_a3 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • chickpeas (cooked, drained and rinsed)Pantry150 g
  • onion (finely chopped)Produce0.5 pieces
  • garlic (minced)Produce2 pieces
  • ginger (grated)Produce5 g
  • tomato passata (or crushed tomatoes)Pantry150 ml
  • light coconut milkPantry60 ml
  • curry powderSpices5 g
  • smoked paprikaSpices2 g
  • vegetable stockPantry100 ml
  • spinach (fresh)Produce50 g
  • olive oilPantry5 ml
  • saltSpices2 g
  • naan bread (small, low-calorie)Bakery2 pieces
  • garlic butter (melted, for brushing)Dairy10 g
  • coriander (chopped, to garnish)Produce5 g

per serving

Nutrition

662kcal

Carbs
95 g
Proteins
21 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Serve

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