10-Minute Chickpea Curry (Meal Prep)

• porcje: 4 servings
• czas aktywny: 2 minutes
• całkowity czas: 10 minutes

Składniki

2 cans chickpeas (15 ounces per can, rinsed and drained)

1 can coconut milk (13.5oz)

2 teaspoon garam masala

2 teaspoon turmeric

1 teaspoon ginger powder

1/2 teaspoon chili flakes

1 medium-size onion, chopped

2 cloves of garlic, minced

1 tablespoon olive oil

10 oz fresh baby spinach, uncooked (10 cups, loosely packed - you can use 10 oz frozen spinach instead of fresh)

salt

4 lemon wedges (optional)

Fresh coriander (optional)

Wskazówki

Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices.

After a few seconds, add the chopped onions and the minced garlic.

Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.

Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.

Let the spinach wilt for a couple of minutes. And it's ready to serve.

You can add a splash of fresh lemon juice and some freshly chopped coriander. But it's not essential.

This curry is delicious with basmati rice or naan bread.

Wartości Odżywcze

• Kalorie: 449 kcal
• Tłuszcz Całkowity: 28 g
• Tłuszcz Nasycony: 19 g
• Sód: 27 mg
• Węglowodany Całkowite: 42 g
• Błonnik Pokarmowy: 12 g
• Cukry Całkowite: 7 g
• Białko: 15 g