Fish curry with spinach and chickpeas

Name: fish curry with spinach and chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4 el peanut oil; 400 g wild spinach; 2 onion; 4 cm fresh ginger; 2 el garam masala; 1 Scale Tasty vine tomato; 400 g canned chickpeas; 300 g plaice toilet

Curry of fish with chickpeas, spinach and tomatoes.

Ingredients

Directions

Heat the oil in a wok, add the spinach in parts and let it shrink all the time.
Put the spinach in a colander and press the back of a spoon out the moisture well. Cut the spinach coarsely.
Slice the onion. Peel and grate the ginger.
Heat the oil in a frying pan and stir-fry the onion, ginger and garam masala on a medium heat for 2 minutes.
In the meantime cut the tomatoes into pieces. Add and cook on low heat for 3 minutes. Stir frequently.
Rinse the chickpeas and drain in a colander.
Add the chickpeas and spinach to the tomatoes and simmer for 4 minutes.
Meanwhile cut the plaice fillets into pieces of 4 cm.
Turn off the heat, gently spoon the plaice through the curry. Put the lid on the pan and let stand for 5 minutes.

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Nutrition

305Calories

Sodium10% DV245mg

Fat22% DV14g

Protein46% DV23g

Carbs6% DV17g

Fiber36% DV9g

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