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!

Preparation time 5 minutes
Cooking time 30 minutes
  • 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.

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