Chickpea & Spinach Curry Recipe
Recipe By Great British Chefs
Urvashi shares one of the fastest ways to make a quick chickpea and spinach curry recipe using canned and frozen veg.
4.6
30 Rating -
Rate
Vegdiet
20minstotal
20m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Chickpea & Spinach Curry Recipe
- 1.50 tablespoon Oil
- 1/2 teaspoon Small black mustard seeds
- 1/2 teaspoon Cumin seeds
- 400 gram Tinned chickpeas
- As required Frozen Chopped Spinach
- 0.38 teaspoon Turmeric powder
- As required Salt
- 3/4 teaspoon Ground Cumin
- As required Chilli Powder
Nutrition
value
value
1350
calories per serving
42 g Fat76 g Protein160 g Carbs103 g FiberOther
Current Totals
- Fat42g
- Protein76g
- Carbs160g
- Fiber103g
MacroNutrients
- Carbs160g
- Protein76g
- Fiber103g
Fats
- Fat42g
Vitamins & Minerals
- Calcium653mg
- Iron29mg
- Vitamin A750mcg
- Vitamin B12mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B61mg
- Vitamin B9936mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E10mg
- Copper3mcg
- Magnesium669mg
- Manganese11mg
- Phosphorus1095mg
- Selenium165mcg
- Zinc14mg
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 Great British Chefs