Spinach curry with puy lentils, chick peas and a fair amount of garlic
After cooking and draining (if necessary) the lentils and chick peas, heat the oil in a pan and fry the cumin seeds until they start to fizz and/or crackle.
Add the onion and then the garlic. Then add the tomato puree and the spices, one by one, frying and stirring as you go along.
Add the drained tinned spinach and bring up the heat until simmering gently. Add the tamari soy sauce to taste. Add the drained lentils and chick peas and cook everything together for 10-15 minutes on a low heat. You may need to add a little water if everything is getting too dry. Meanwhile prepare and cook the basmati rice.
When the rice is done, serve.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 155 | ||
Calories from Fat: 19 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 274.3mg | 7 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 23.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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