SPINACH, RED LENTIL, AND BEAN CURRY
A very tasty vegetarian curry that will make your tastebuds water! Serve with rice or on naan.
Provided by CURRYLOVINVEGGIE
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
- In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
- Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
- Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 51.9 g, Cholesterol 1.7 mg, Fat 8.3 g, Fiber 15.4 g, Protein 18 g, SaturatedFat 1.5 g, Sodium 633 mg, Sugar 17.7 g
KIDNEY BEAN AND SPINACH CURRY
Make and share this Kidney Bean and Spinach Curry recipe from Food.com.
Provided by katew
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and cook onion and garlic for 5 minutes.
- Stir in spices and cook for 2 minutes till fragrant.
- Add beans, lentils and tomatoes and bring to the boil.
- Simmer for 6 minutes till thickened.
- Add spinach and cook till it is wilted.
- Season to taste and serve with crusty bread.
CURRIED SPINACH, EGGS & CHICKPEAS
Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
- Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.
Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium
SPINACH, COCONUT & BLACK BEAN CURRY
Tender black beans and spinach are simmered in rich coconut milk and Indian spices in this bowl-licking delicious spicy black bean curry.
Provided by Alissa
Categories Entree
Time 30m
Number Of Ingredients 17
Steps:
- Coat a large skillet with oil and place it over medium heat. Add the onion, garlic, ginger and serrano pepper. Sauté until the onion is soft and translucen, about 5 minutes.
- Add the beans and lime juice. Flip a few times to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the coconut milk, broth, garam masala, coriander, cardamom and cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
- Stir in the spinach and cook just until wilted, about 2 minutes. Remove from heat. Season with salt and pepper to taste.
- Divide among bowls or plates. Serve with rice and sprinkle with fresh cilantro.
Nutrition Facts : Calories 487 kcal, Carbohydrate 47.1 g, Protein 15.3 g, Fat 29.7 g, SaturatedFat 22.8 g, Sodium 877 mg, Fiber 13.1 g, Sugar 6.8 g, ServingSize 1 serving
VEGETARIAN SPINACH CURRY
"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.
Nutrition Facts :
CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP
Categories Bean Leafy Green Potato Sauté Vegetarian High Fiber Spinach Chickpea Spring Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
CHICKPEA AND KIDNEY BEAN CURRY
A really tasty, really filling vegetarian curry for those nights you don't want to stuff around but still want a healthy, tasty, warm meal.
Categories Vegetarian Meals Slow Cooker Slow Cooker Vegetarian Meals Other Other Vegetarian Meals Vegetarian Vegetarian Vegetarian Meals Dinner Vegetarian Meals Dinner
Yield 10
Number Of Ingredients 15
Steps:
- Chop all the vegetables except the onion and garlic into cubes.
- Chop the onion into half rings and dice the garlic finely.
- Open chickpea tin and drain them.
- Sweat onion, garlic and ginger in a little olive oil in a big pot until onion is soft.
- Add all the chopped vegetables, spices, chickpeas, kidney beans, wine, and stock to the pot.
- Stir carefully and put the lid on the pot.
- Leave to cook on a low temperature for 90 minutes stirring occasionally.
- Serve with rice.
Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories
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- Coat a large pot with oil and place it over medium heat. Add the onion, garlic, ginger and optional serrano pepper. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the cooked beans and lemon juice. Stir to incorporate and cook for 2 minutes. Lightly mash about half of beans with a fork or potato masher. Add the tomatoes with their liquid, coconut milk, curry powder, garam masala, coriander, cumin, turmeric and optional cayenne. Bring the mixture to a simmer and lower the heat. Allow to simmer over low heat, stirring occasionally, for 10 minutes, adding a bit of water if it becomes too thick.
- Stir in the spinach and cook until it takes up the flavors of the curry, about 10 minutes, as the curry thickens a little. Remove from heat. Season with salt and pepper to taste and stir in most of the cilantro.
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- Stir in the diced tomatoes, then add in the curry powder, garam masala, cumin, turmeric, and salt. Let cook 1 minute.
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- Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
- Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
- Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
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