Vegan Chickpea Curry With Tomato And Spinach Recipe
Recipe By Good To Know
Joe wicks' vegan chickpea curry with tomato and spinach can be made ahead and frozen for rainy day supplies This vegan curry recipe has never been easier.
Ingredients For Vegan Chickpea Curry With Tomato And Spinach Recipe
1 tablespoon Coconut oil
0.5 Onion, Finely Chopped
Salt and pepper
2 teaspoon Garlicginger paste
0.5 teaspoon Ground turmeric
1 teaspoon Garam Masala
2 Tomatoes, roughly chopped
400 gram 1 tin of chickpeas
2 Handfuls of spinach leaves
Squeeze of lemon juice
Handful of coriander leaves
Nutrition value
1286
calories per serving
28 g Fat80 g Protein170 g Carbs112 g FiberOther
Current Totals
28 g Fat
80 g Protein
170 g Carbs
112 g Fiber
MacroNutrients
Carbs
170 g
Protein
80 g
Fiber
112 g
Fats
Fat
28 g
Vitamins & Minerals
Calcium
657 mg
Iron
31 mg
Vitamin A
3886 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
10 mg
Vitamin B6
2 mg
Vitamin B9
1036 mcg
Vitamin B12
0 mcg
Vitamin C
102 mg
Vitamin E
9 mg
Copper
4 mcg
Magnesium
740 mg
Manganese
12 mg
Phosphorus
1160 mg
Selenium
169 mcg
Zinc
15 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
