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Mushroom & Spinach Pasta

Fish Pie

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LOW CALORIE RECIPES

Cake Competition Winning Recipes

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Barbecue Competition Winning Recipes

Sandwich Competition Winning Recipes

Low Calorie Fish Recipes

Low Calorie Ice Lolly Recipes

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Spinach Curry

Crunchy Rhubarb Dessert

Ingredients

250g Spinach, Raw, Average

400 g Potatoes, White, Raw, Weighed with Skin, Flesh Only, Average

1½ Serving/15g Oil, Olive, Light, GFY, Asda*

1 Sm Pepper/13g Peppers, Chilli, Red, Raw, Unprepared, Average

400 g Tomatoes, Chopped, Canned, Average

½ Cube/3½g Stock Cubes, Vegetable, Average

1 Tsp/5g Cumin, Seeds, Ground, Schwartz*

1 Tsp/5g Coriander, Seeds, Ground, Schwartz*

Method

  1. Wash the chilli, de-seed and slice it finely. Scrub the potatoes and chop them into 1/2 inch cubes.
  2. Heat the oil in a pan and then add the chilli and the spices. Cooking for one minute.
  3. Add the tomatoes, potatoes and 1/2 stock cube and mix well. Cover and simmer for 15-20 minutes, until the potatoes are almost cooked.
  4. Wash and roughly chop the spinach. Add to the pan and stir. Simmer for 5 minutes until wilted and serve.

 

 

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RECIPE INFO

SERVES: 2

PREP TIME: 10min

COOK TIME: 25min

READY IN: 35min

 

NUTRITION INFO

Per Serving:

Calories: 269.1kcal

Fat: 5.7g

Protein: 10.7g

Carbs: 44.6g

Fibre: 6.6g

Fruit and Veg:
4.2 servings

 

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Published: 16.05.2008