SW recipe: Chickpea curry with spinach & eggs

Serves 4

VEGETARIAN

Ready in about 25 minutes

Ingredients:

Low-calorie cooking spray

2 tsp cumin seeds

1 tbsp black mustard seeds

4 tsp ground coriander

2 tsp turmeric

Half tsp cayenne pepper

4 large garlic cloves, crushed

1 medium-hot red chilli, deseeded and finely chopped

2 x 400g cans chopped tomatoes

2 x 400g cans chickpeas, drained and rinsed

Juice of 1 small lemon

500g baby leaf spinach

4 large eggs

Chopped fresh coriander, to serve

Method:

1 Spray a large, deep, lidded non-stick frying pan with low-calorie cooking spray and place over a low heat. Add the seeds, spices, garlic, chilli and 100ml boiling water and cook gently for 1 minute, stirring.

2 Add the chopped tomatoes, chickpeas, lemon juice, 200ml boiling water and salt to taste. Simmer for 15 minutes, or until reduced and thickened.

3 Add half the spinach to the pan, cover and cook until it has wilted, then repeat with the remaining spinach (the spinach will release water and loosen the mixture nicely).

4 Uncover, stir well, then make dips in the mixture and crack in the eggs. Season lightly, re-cover the pan and simmer for about 5 minutes, or until the whites are set and the yolks are cooked to your liking. Scatter over the coriander to serve.

credits: slimmingworld magazine

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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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