How abouuuut a potato chickpea curry for dinner? #NUBSDINNER 💛 This one is the perfect creamy comfort dinner packed with essential nutrients, protein and complexe carbieeees 🥔 Here's how you do it 👇🏼 Keep in mind that you can always adapt spices or other ingredients according to your preferences. I'm not a professional chef, just a dietitian trying to put the theory into practice 😋 .
INGREDIENTS (2 servings)
▪️250 g codfish filet (raw weight) .
▪️4 medium potatoes ( ± 500 g ), chopped in 2 cm cubes ▪️1 tin chickpeas (265 g drained weight)
▪️400 g tin chopped tomatoes
▪️250 ml vegetable light cream
▪️2 tbsp olive oil .
▪️1 onion, peeled and diced .
▪️1 red paprika, cut into bite size pieces ▪️2 garlic cloves, minced .
▪️1 tbsp curry powder .
▪️3 cm piece of ginger, chopped finely
▪️1 bunch of fresh coriander
▪️2 big handfuls of fresh spinach
1️⃣ Heat 1 tbsp of oil in a skillet over medium-high heat. Add onion, garlic, curry powder and sauté for about 5 minutes until onion is soft, stirring frequently.
2️⃣ Add paprika, ginger, chopped coriander stalks and potato to onion.
3️⃣ Drain chickpeas and tip in curry. Cook for another 5 -10 minutes.
4️⃣ Tip in chopped tomatoes, add 200 ml of water and bring to the boil.
5️⃣ Reduce heat to a simmer, then cover and cook for 10 minutes.
6️⃣ Remove lid, then cook for a further 15 minutes, stirring occasionally, until potato is cooked through and sauce thickened.
7️⃣ In meantime you can bake cod fish filets in 1 tbsp of olive oil. Season with fish spices and pepper.
8️⃣ Stir light cream in curry and cook for a couple of minutes. Then add spinach and cook until wilted.
9️⃣ Serve curry with cod fish filet and fresh coriander. Enjoy! .
Hope this inspired you, love nubbie 🥕
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