- Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 424
- fat 12g
- saturates 2g
- carbs 64g
- sugars 14g
- fibre 0g
- protein 19g
- salt 1.81g
Ingredients
- 1 tbsp olive oil
- 2 onions, sliced
- thumb size piece fresh root ginger, grated
- 1 tbsp garam masala
- 400g can cherry tomatoes
- 410g can chickpeas, drained
- 500g bag spinach leaves
- 8 chapatis
Tip
Yellow yogurtMix 200ml low-fat natural yogurt with 1 tsp turmeric and 2 tbsp chopped mint leaves or 1 tsp dried mint.
Method
Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften. Stir in the spice, cook for 1 min, then add the tomatoes and chickpeas. Fill the tomato can one-third with water, tip this in too, then bubble for 5 mins until the sauce has thickened a little. Stir in threequarters of the spinach leaves, a handful at a time, then warm through for a few mins.
Heat the chapatis in the microwave, following the pack instructions. Serve the curry spooned into the warm chapatis, with the remaining spinach and a dollop of Yellow yogurt if you like (recipe below).