Vary your meals with this non meat curry. Chickpeas are a good source of protein, fiber, iron, zinc, manganese and folate. They are also very inexpensive meaning you can eat healthily on a budget.
Ingredients
- 1 tsp olive oil
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1 green bell pepper
- 2 handfuls of green beans or mangetout
- 2 handfuls of spinach
- 2 tsp curry powder
- 300ml (½ pint) water
- 2 tsp marigold reduced salt vegetable Bouillion powder
- 2 tbsp tomato puree
- 1 x 410g can chickpeas, rinsed and drained
- 2 tbsp ground almonds
Instructions
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Heat the oil in a frying pan or wok and fry the garlic, onion, peppers and beans for 3-4 minutes
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Add the curry powder and cook until the onion softens
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Pour in the water and add the bouillon powder, tomato puree, chickpeas, spinach and ground almonds
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Simmer and stir for a minute or so to let the mixture thicken
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Serve with 35g quinoa or brown rice (dry weight per person)