ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: onion, garlic, coriander powder, cumin, turmeric, chili flakes, salt, ginger, tomatoes, lentils, coconut cream, broccoli, chickpeas, spinach, lemon, low-fat natural yogurt, fresh coriander
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Fry the onion and garlic in a little oil for 3 minutes.
- Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
- Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
- Stir in the broccoli and cook for a further 4 minutes.
- Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
- Serve with natural yogurt and some chopped coriander.
- Enjoy!
Nutrition Facts : Calories 366 calories, Carbohydrate 59 grams, Fat 10 grams, Fiber 17 grams, Protein 16 grams, Sugar 20 grams
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Josh Paz
[email protected]I would give this recipe a 3 out of 5 stars. It's not bad, but it's not great either.
Rania Jamal
[email protected]This recipe is okay. It's not the best curry I've ever had, but it's not bad either.
Horlha Phade
[email protected]I'm not sure if I would make this recipe again. It's not bad, but it's not my favorite.
Faron roulette1000
[email protected]This curry is a bit pricey to make. The ingredients are all pretty expensive.
Rhodah Andayi
[email protected]I'm not sure what went wrong, but my curry turned out watery. I think I might have added too much liquid.
Tang Louis
[email protected]This recipe is not very low in calories. It has over 300 calories per serving.
Ottely Gaston
[email protected]The instructions for this recipe are a bit confusing. I had to read them several times before I understood what to do.
HUT
[email protected]I found this curry to be a bit too spicy. I would use less chili pepper next time.
Brandon E
[email protected]This recipe is a bit bland for my taste. I would add more spices next time.
Shinwari Adil
[email protected]This curry is a great way to use up leftover chicken or tofu. It's also a great freezer meal.
Hunan Hunan
[email protected]I'm not a fan of curry, but this recipe is an exception. It's mild and creamy, with just the right amount of spice.
Mirand 1225
[email protected]This is one of my favorite curry recipes. It's so flavorful and satisfying. I always feel good after eating it.
Allen Johnson
[email protected]I love the versatility of this recipe. I've used different types of vegetables and spices and it always turns out great.
Prince Jelly
[email protected]This curry is delicious and nutritious. It's a great way to get your daily dose of veggies and protein.
Leon Beck
[email protected]I made this curry for a party and it was a hit! Everyone loved the unique flavor and the vibrant colors. I highly recommend it.
Lexie South
[email protected]This recipe is a lifesaver on busy weeknights. It's quick, easy, and healthy. Plus, it's a great way to use up leftover chickpeas.
Ahmad Saif
[email protected]I'm not a huge fan of chickpeas, but this curry changed my mind! The spices are perfectly balanced and the chickpeas are cooked to perfection. I'll definitely be making this again.
Mohamed Yagere
[email protected]This chickpea curry is a total winner! It's packed with flavor, easy to make, and low in calories. I especially love the creamy coconut milk sauce and the tender chickpeas. Definitely a keeper!