Squash and spinach dopiaza

Credited to: Coeliac UK

Kcal: 342.0

Serves 4
10 mins prep
30 mins cooking time

Ingredients

  • 2 onions, chopped
  • 2 tbsp (30ml) olive oil
  • 1 garlic clove, crushed
  • 1 tbsp gluten free plain flour*
  • 1 tsp each ground cumin, coriander and curry powder*
  • 400g (14oz) squash (peeled weight), cut into chunks
  • ½ yellow pepper, thinly sliced
  • 1 tbsp tomato puree
  • 400g (14oz) can chickpeas
  • 200g (8oz) spinach, washed
  • 6 sundried tomatoes, chopped

Notes: *Please check our Food and Drink Information for suitable products.

Method

  1. Fry the onion in the oil until golden
  2. Add the garlic and spices;cook for 1 minute
  3. Sprinkle over the flour and stir in to make a paste
  4. Add the squash, pepper, tomato puree and 425ml (15fl oz) boiling water, then return to the boil. Simmer, covered for 15 minutes, then stir in the chickpeas. Cook for a further 5 minutes
  5. Add the spinach and sundried tomatoes and cook for a few minutes until spinach is wilted
  6. Serve with rice

Nutritional information per serving

Kcal
342
Fat
13g
Carbs
42g
Protein
14g
Fibre
11g