Chickpea and spinach curry

Name: Chickpea and spinach curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: International
Ingredients: 120 g Canned chickpeas, drained; 80 g Fresh baby spinach; 100 ml Light coconut milk; 50 g Tomato sauce; 1 tsp Curry powder; 1/4 piece Chopped onion

A warm, comforting vegan dish, subtly spiced and made with light coconut milk.

EasyPrep 10 minCook 15 min1 serving

Nutrition facts

Per serving

452Calories

16gProtein

34gCarbs

24gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
In a sauté pan, sweat the chopped onion with a splash of water or a drop of oil.
2
Add the curry powder, then pour in the tomato sauce and coconut milk.
3
Stir in the rinsed chickpeas and simmer over low heat for 10 minutes.
4
Add the baby spinach at the end of cooking, stir until wilted, then serve.

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