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Fish curry with spinach and chickpeas
 
 
4 ServingsPTM30 min

Fish curry with spinach and chickpeas


Curry of fish with chickpeas, spinach and tomatoes.

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Directions

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


Nutrition

305Calories
Sodium10% DV245mg
Fat22% DV14g
Protein46% DV23g
Carbs6% DV17g
Fiber36% DV9g

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