Syrnyk
Chickpea and Spinach Curry
Indian
Slow Cooked
25 min
6 x servings
Gather and prepare all ingredients: chop the onion, garlic, and ginger, and rinse the chickpeas and spinach.
Ingredients:
200 ml
100 grams
80 grams
50 grams
5 grams
5 grams
10 grams
100 grams
5 grams
1
Sauté Aromatics
200 ml
100 grams
80 grams
50 grams
5 grams
5 grams
10 grams
100 grams
Heat olive oil in a pan. Add chopped onion, garlic, and ginger. Sauté until translucent.
2
Add Main Ingredients
Add chickpeas, chopped tomato, coconut milk, and spinach to the sautéed mixture. Stir well, bring to a gentle simmer.
3
Simmer and Finish
5 grams
Let the curry simmer for 10 minutes, stirring occasionally. Adjust seasoning if needed. Add chopped cilantro before serving.
4
Enjoy!
Serve the curry hot with rice or bread, garnished with fresh cilantro. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Serving size83 grams
Amount per servingCalories
63% Daily Value*
| Total Fat2grams | 3.0% |
| Saturated Fat1grams | 5.0% |
| Sodium100mg | 4.0% |
| Total Carbohydrates6grams | 2.0% |
| Fibers1grams | 3.0% |
| Protein2grams | |
| Vitamin A150mcg | 19.0% |
| Vitamin C2mg | 2.0% |
| Magnesium11mg | 3.0% |
| Potassium133mg | 3.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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