Recipes
Chickpea and spinach curry
Chickpea and spinach curry has about 500 kcal and 16 g of protein per serving, takes 30 minutes and serves 4. A mild, creamy curry from the cupboard.
| Per serving | |
|---|---|
| Calories | 500 kcal |
| Protein | 16 g |
| Carbs | 81 g |
| Fat | 13 g |
| Time | 30 minutes |
| Serves | 4 |
Ingredients
- 2 cans chickpeas (480 g drained)
- 400 ml light coconut milk
- 1 can chopped tomatoes (400 g)
- 150 g spinach
- 1 onion
- 200 g rice (dry)
- 2 tsp oil
- Curry powder, garlic, ginger
Steps
- Start the rice. Fry the onion in the oil for 5 minutes, then the garlic, ginger and curry powder for 1.
- Add the chickpeas, tomatoes and coconut milk. Simmer 15 minutes.
- Stir in the spinach until it wilts. Season.
Make it a block
Better on day two, so it is a good Sunday block. Add it to your week in Cutline: one click and the time is blocked.
*Calories and macros are approximate: calculated from standard values per 100 g (USDA FoodData Central) for the ingredients as listed. Brands differ.*
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