This recipe is great for a meat free Monday or any other day for that matter. The lime adds a burst of flavour, which instantly makes you forget that there was no meat in the first place.
Chickpeas are a major source of protein for vegetarians and soak up all the ingredients.
The recipe makes a decent amount; it fed two of us on Sunday night and has given me two more meals since. Great to take for lunch, beware of jealous co-workers.
Spinach, tomato and chickpea Rogan Josh
Serves a curry-load
Ingredients
1 Clove garlic, minced or finely chopped
1 Medium brown onion, diced
2 Cans chickpeas rinse well and drain
4 Ripe tomatoes diced
3 Tbsp. Rogan Josh paste
1 Tbsp. tomato paste
1 Vegetable stock cube
400g Baby spinach leaves, rinsed
Juice of 1 lime
3 Kaffir lime leaves
Pinch sea salt
Coriander to serve
Low fat natural yoghurt to serve
How to do it.
Heat a non-stick frying pan with oil add onion and cook for a minute or so until translucent. Throw in the garlic and stir for another minute.
Add rinsed chickpeas and tomatoes and stir constantly for 2 minutes. Now it’s time for some flavour, crumble the vegetable stock cube, tomato paste and Rogan Josh paste.
Throw in your spinach in batches so as not to lose it over the edge. Squeeze in your lime juice, kaffir lime leaves and sea salt, reduce heat to a simmer, cover with a lid and let it simmer for 10-15 minutes stirring occasionally.
Serve in a deep bowl with a dollop of natural yoghurt and a scattering of coriander.
I prefer to go without carbs however a little brown rice helps to soak up the juices at the bottom and occasionally I add a cheeky naan bread or roti on the side which I usually grab from my local Indian takeout.
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