FL – Chickpea and Spinach CurryAlice Morbey2023-09-16T19:10:07+00:00Array
(
[recipe_id] => 72073
[name] => FL - Chickpea and Spinach Curry
[description] =>
[course] => dinner
[prep_time_mins] => 0
[cooking_time_mins] => 0
[makes_or_serves] => serves
[servings] => 1
[images] => Array
(
[0] => 72075
)
[ingredients] => Array
(
[0] => Array
(
[amount] => 1 Can (15 Oz)
[name] => Chickpeas, drained and rinsed
)
[1] => Array
(
[amount] => 2 Cups
[name] => Fresh Spinach
)
[2] => Array
(
[amount] => 1 Cup
[name] => Diced Tomatoes
)
[3] => Array
(
[amount] => 1/2 Cup
[name] => Coconut Milk
)
[4] => Array
(
[amount] => 1 Tablespoon
[name] => Olive Oil
)
[5] => Array
(
[amount] => 1 Tablespoon
[name] => Curry Powder
)
[6] => Array
(
[amount] => 1/2 Teaspoon
[name] => Tumeric Powder
)
)
[steps] => Array
(
[0] => Array
(
[description] => In a large skillet, heat the olive oil over medium heat.
)
[1] => Array
(
[description] => Add the curry powder and turmeric powder to the skillet, and cook for a minute to release their flavours.
)
[2] => Array
(
[description] => Stir in the diced tomatoes and cook for a few minutes until they soften.
)
[3] => Array
(
[description] => Add the chickpeas to the skillet and mix well with the tomato and spice mixture.
)
[4] => Array
(
[description] => Pour in the coconut milk and bring the mixture to a simmer.
)
[5] => Array
(
[description] => Add the fresh spinach leaves and cook until they wilt.
)
[6] => Array
(
[description] => Season the curry with salt and pepper to taste.
)
[7] => Array
(
[description] => Serve the chickpea and spinach curry over a bed of cooked basmati rice or with naan bread.
)
[8] => Array
(
[description] => Enjoy!
)
)
[nutrition] => Array
(
[energy_kcal] => 400
[energy_kj] => 95.6022944
[fat] => 15
[carbohydrate] => 35
[protein] => 30
[saturated_fat] =>
[sugars] => 10
[fibre] => 15
[salt] => 0
[sodium] => 0
[fruit_veg_or_nuts_pct] => 0.00
[solid_or_liquid] => solid
[serving_size] =>
[nutriscore_score] =>
[nutriscore_grade] =>
)
)
FL - Chickpea and Spinach Curry
Serves1CourseDinner
- 1 Can (15 Oz) Chickpeas, drained and rinsed
- 2 Cups Fresh Spinach
- 1 Cup Diced Tomatoes
- 1/2 Cup Coconut Milk
- 1 Tablespoon Olive Oil
- 1 Tablespoon Curry Powder
- 1/2 Teaspoon Tumeric Powder
- In a large skillet, heat the olive oil over medium heat.
- Add the curry powder and turmeric powder to the skillet, and cook for a minute to release their flavours.
- Stir in the diced tomatoes and cook for a few minutes until they soften.
- Add the chickpeas to the skillet and mix well with the tomato and spice mixture.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the fresh spinach leaves and cook until they wilt.
- Season the curry with salt and pepper to taste.
- Serve the chickpea and spinach curry over a bed of cooked basmati rice or with naan bread.
- Enjoy!
Typical values per serving
Energy96kJ / 400kcalsFat15gCarbohydrates35gSugars10gProtein30gFibre15gSalt0g
