Vegetarian recipe – Spinach curry with chickpeas
This spinach curry with chickpeas is quick and easy to prepare. Perfect for weekday meals, and for the whole family!
- 15 ml olive oil
- 1 onion, minced
- 2 clove garlic, crushed
- 400 g tomatoes in juice
- 1 ccc garam masala
- 0.5 case curry
- 1 ccc turmeric
- 0.5 case cumin
- 1 case tomato puree
- 400 g cooked chickpeas
- 20 key coconut milk
- 20 key vegetables soup
- 80 g spinach, chopped
- 150 g basmati rice
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Heat the olive oil in a large saucepan. Add the onion, the garlic, cook for 2 minutes, add the tomatoes, mix, add the spices, the tomato puree, cook for 2 minutes.
Add the chickpeas, mix, add the coconut milk, the vegetable broth, bring to a boil, reduce to low heat and cook for around 20 minutes.
Meanwhile, cook the rice according to package directions.
Add the spinach to the curry, cook for another 5 minutes.
Serve the curry with the rice.
calories: 331 calories (17%)Carbohydrates: 58 g (19%)Proteins: 10 g (20%)Lipids: 7 g (11%)Saturated fat: 2 g (10%)Polyunsaturated fats: 1 gMonounsaturated fats: 3 gSodium: 319 mg (13%)Potassium: 380 mg (11%)Fiber: 6 g (24%)Sugar : 1 g (1%)Vitamin A: 1924 UI (38%)Vitamin C : 8 mg (10%)Calcium: 81 mg (8%)Iron : 3 mg (17%)
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
