Recipe
Iron-Rich Spinach and Chickpea Curry
- 35 min total
- Serves 2
- 350 cal per serving
- 14g protein
Checked against the ingredient list: Plant-Based, Vegan, Gluten-Free, Dairy-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 can chickpeas (rinsed)
- 1 massive bin spinach (it will shrink 90%)
- 1 can coconut milk
- 2 tbsp curry powder
- 1 tbsp grated ginger
- 3 cloves garlic
- 1 can diced tomatoes (with juice)
Steps
- Fry garlic, ginger, and curry powder gently to violently bloom the spices.
- Pour in the coconut milk and diced tomatoes. Bring to a rapid boil.
- Dump in the rinsed chickpeas and reduce to a rolling simmer for 15 mins to thicken.
- Turn off the heat and passionately fold in the massive bin of spinach, pushing it down until it wilts entirely into the thick sauce.
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.
- Plant-Based checked
- Vegan checked
- Gluten-Free checked
- Dairy-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories350
Protein14g28% DV
Total fat18g23% DV
Total carbs38g14% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.