Paprika-Legume-Curry
An aromatic curry full of colors and nutrients.
- 30 minutes
- 2 servings
- Main course
- gluten-free
- vegan
- vegetarian
- folatreich
- microbiome-friendly
- vitamin-k-reich
Ingredients
- 200 g Chickpeas (Cooked)
- 10 g Red bell pepper (Diced)
- 400 g Coconut milk
- 10 g Curry paste
- 200 g Spinach (Fresh)
Instructions
- Sauté peppers and chickpeas in a pot.
- Add coconut milk and curry paste and let simmer.
- Add spinach and serve.
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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