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Ingredientes
- 1 Tbsp. Oil
- 1 x Onion, minced
- 2 Tbsp. Schwartz Medium Madras Curry Blend
- 2 Tbsp. Flour Zest and juice of 1 lime
- 450 ml Vegetable stock, (3/4 pint)
- 1 x 420 gram tin chick peas, liquid removed and rinsed (15z)
- 225 gm Fresh spinach, stalks removed, roughly shredded (8oz)
- 150 ml Cream, (1/4 pint)
- 2 tsp Schwartz Coriander Leaf
Direcciones
- Heat the oil in a large frying pan and fry the onion for 2-3 min.
- Stir in Madras Curry Blend and flour and cook for 1 minute. Stir in lime zest and juice and stock. Bring to the boil, stirring.
- Add in chick peas and spinach and cook for 3-4 min, stirring. Stir in the cream and Coriander Leaf and bring back to the boil.
- Serve with rice seasoned with Schwartz Indian Rice Seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 96 | 74% |
| Total Fat 10.93g | 14% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 25mg | 8% |
| Sodium 495mg | 21% |
| Potassium 309mg | 9% |
| Total Carbs 6.6g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.22g | 1% |
| Protein 2.46g | 4% |
