Try this Chickpea & Spinach Curry recipe, or contribute your own.
Suggest a better description1. Fry the onion and garlic in a little vegetable oil for 3 minutes.
2. Add all of the spices, the salt and the ginger and cook for a further 2 minutes.
3. Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
4. Stir in the broccoli and cook for a further 4 minutes.
5. Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
6. Serve with natural yoghurt and some chopped coriander.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 273 | ||
Calories from Fat: 64 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.3mg | 12 % | |
Potassium 887.6mg | 23 % | |
Total Carbohydrate 44.4g | 13 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 31.8g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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