Recipe
Chickpea and Spinach Curry
- 30 min total
- Serves 2
- 380 cal per serving
- 15g protein
Checked against the ingredient list: Dairy-Free, Gluten-Free, Halal, Vegan, Vegetarian
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 2 cans chickpeas (rinsed)
- 4 cups fresh spinach
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 onion (diced)
Steps
- Sauté diced onion until soft. Add curry powder and toast for 1 minute.
- Pour in coconut milk and rinsed chickpeas. Simmer for 10 mins to blend flavors.
- Fold in fresh spinach by the handful until completely wilted. Serve hot.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Dairy-Free checked
- Gluten-Free checked
- Halal checked
- Vegan checked
- Vegetarian checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories380
Protein15g30% DV
Total fat16g21% DV
Total carbs45g16% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.