Chickpea Spinach Curry
A simple yet delicious curry that is rich in fiber and protein.
- 30 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- folatreich
- microbiome-friendly
- vitamin-k-reich
Ingredients
- 200 g Chickpeas (cooked or canned)
- 400 g Spinach (fresh or frozen)
- 200 g Coconut milk
- 100 g Onion (diced)
- 6 g Garlic (minced)
- 5 g Curry powder
- 10 g Olive oil (for frying)
Instructions
- Sauté onion and garlic in olive oil until soft.
- Add curry powder and toast for a short time.
- Add chickpeas and coconut milk, bring to a boil, then stir in the spinach and simmer for 5 minutes.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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