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
- Fry the onion in the oil until golden
- Add the garlic and spices;cook for 1 minute
- Sprinkle over the flour and stir in to make a paste
- 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
- Add the spinach and sundried tomatoes and cook for a few minutes until spinach is wilted
- Serve with rice
Nutritional information per serving
Kcal
342
Fat
13g
Carbs
42g
Protein
14g
Fibre
11g
