37
Method
1
Place the onion, ginger and garlic into a blender and blend in to a puree
2
Heat up a large saucepan, add a little oil and add the pureed onion mix.
Cook for 2-3 minutes before adding the curry paste and chilli. Cook for a
further 2 minutes
3
Pour in the water, tomatoes and chickpeas and cook until quite dry –
this should take about 5-6 minutes
4
Add the spinach and coriander, and season with sea salt and pepper. Cook
until the spinach has wilted, then serve.
Nutritional information
PER SERVING:
•
Calories: 325kcal
•
Protein: 15g
•
Fat: 16g
•
Carbohydrate: 30g
•
Fibre: 9g
•
Vegetarian:
✔
•
Lactose free:
✔
Serves
4
Preparation time
20 minutes
Cooking time
25 minutes
Ingredients
•
2 tbsp olive oil
•
2 onions, roughly chopped
•
2 carrots, peeled and diced
•
2 red peppers, seeded and sliced
•
2 cloves of garlic, crushed
•
250g (8oz) hot (picante)
chorizo, sliced*
Method
1
Take a large pan and fry the onions, carrots and peppers until they soften
and then stir in the garlic and chorizo
2
Cook for 5 minutes and then add the black beans and chopped tomatoes,
simmer over a low heat for about 10 minutes
3
Stir the spinach into the pot for the last 5 minutes of cooking. Then,
sprinkle with fresh parsley and serve with a good slice of gluten-free bread to
soak up the juices.
Nutritional information
PER SERVING:
•
Calories: 613 kcal
•
Protein: 31g
•
Fat: 34g
•
Carbohydrate: 38g
•
Fibre: 8g
•
Vegetarian:
✖
•
Lactose free:
✔
Recipe from: United Nations International Year of Pulses 2016
*Please see your Food and Drink Directory for suitable products
•
3 x 400g (3 cans) of black beans
•
1 x 400g (can) of
chopped tomatoes
•
2 tbsp fresh parsley, chopped
•
200g (7oz) spinach, washed
and trimmed
Chorizo, red pepper
and black bean onepot
Spanish chorizo is packed with flavour,
so you only need to use a small amount
to add masses of taste to this fabulous
one-pot meal.
Recipe courtesy of Great British Chefs. For more vegetarian recipes visit
*Please check your Food and Drink Directory for suitable products.
Vegetable curry
This great tasting and quick to make
vegetable curry is packed full of
vegetables and spices making
it the perfect midweek meal.
Serves
6
Preparation time
10 minutes
Cooking time
25 minutes
Ingredients
•
2 tins chopped tomatoes, 400g (14oz) each
•
1 onion, peeled and cut into quarters
•
15g (1/2oz) root ginger, peeled and
roughly chopped
•
3 garlic cloves, sliced
•
125g (4oz) curry paste*
•
250ml (9 fl oz) water
•
1 red chilli, fresh and roughly chopped
•
2 tins chickpeas, 400g (14oz) each - drained
•
400g (14oz) spinach leaves
•
1 bunch of fresh coriander, roughly chopped
•
Vegetable oil
•
Sea salt
•
Black pepper, freshly ground
Prefer a
meaty curry?
You could swap
the spinach
for chicken
