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Chickpea and Spinach Curry

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Chickpea and Spinach Curry

Preparation steps

Cook brown rice or quinoa.

Sauté onion and garlic in olive oil and add spices.

Add the cooked chickpeas and stir.

Add coconut milk and cook for a few minutes.

Finally, add spinach and lemon juice. Serve with rice or quinoa.


Preparation time
25 Minutes
Number of portions
1
Degree of flatness
3 / 5
Allergens
-
Occasions
-
Types
Getreideprodukte;Hülsenfrüchte und Kartoffeln/Hülsenfrüchte
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Dried chickpea
Dried chickpea
50 × Gram (1 g)

50 g

Spinach
Spinach

Alternatively, use frozen

2 × Handfull (25 g)

50 g

Coconut milk
Coconut milk
0.5 × Cup (230 g)

115 g

Long grain brown rice
Long grain brown rice
5 × Tablespoon (10 g)

50 g

Onion
Onion
1 × Small piece (130 g)

130 g

Garlic
Garlic
1 × Tooth (5 g)

5 g

olive oil
olive oil
1 × Tablespoon (10 g)

10 g

Curry
Curry
1 × Teaspoon (5 g)

5 g

Cumin
Cumin
0.5 × Teaspoon (0.0769231 g)

0.03846155 g

Lemon juice
Lemon juice
1 × Teaspoon (3 g)

3 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Salt, white
Salt, white
2 × Pinch (0.1 g)

0.2 g

Nutritional composition for all portions of the recipe

Proteins 20%
19.8g / 95.05 g
Fats 30%
39.13g / 63.37 g
Carbohydrates 50%
79.39g / 105.61 g
Kcal
748.93Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.