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
-
Heat the oil in a frying pan or wok and fry the garlic, onion, peppers and beans for 3-4 minutes
-
Add the curry powder and cook until the onion softens
-
Pour in the water and add the bouillon powder, tomato puree, chickpeas, spinach and ground almonds
-
Simmer and stir for a minute or so to let the mixture thicken
-
Serve with 35g quinoa or brown rice (dry weight per person)
Recipe Notes
Variation:
Omit the almonds if preferred or if you have a nut allergy
Increase non starchy vegetables as desired e.g. aubergines, mushrooms, celery, baby sweetcorn, mixed peppers.
Allergy Suitability:
Gluten, wheat, dairy & yeast free