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.
5
14 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Chickpea Curry With Tomato And Spinach Recipe
- 1 tablespoon Coconut oil
- 1/2 Onion, Finely Chopped
- As required Salt and pepper
- 2 teaspoon Garlicginger paste
- 1/2 teaspoon Ground turmeric
- 1 teaspoon Garam Masala
- 2 Tomatoes, roughly chopped
- 400 gram 1 tin of chickpeas
- 2 Handfuls of spinach leaves
- As required Squeeze of lemon juice
- As required Handful of coriander leaves
Nutrition
value
value
1286
calories per serving
28 g Fat80 g Protein170 g Carbs112 g FiberOther
Current Totals
- Fat28g
- Protein80g
- Carbs170g
- Fiber112g
MacroNutrients
- Carbs170g
- Protein80g
- Fiber112g
Fats
- Fat28g
Vitamins & Minerals
- Calcium657mg
- Iron31mg
- Vitamin A3886mcg
- Vitamin B12mg
- Vitamin B21mg
- Vitamin B310mg
- Vitamin B62mg
- Vitamin B91036mcg
- Vitamin B120mcg
- Vitamin C102mg
- Vitamin E9mg
- Copper4mcg
- Magnesium740mg
- Manganese12mg
- Phosphorus1160mg
- Selenium169mcg
- Zinc15mg
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
Recipe By Good To Know