10-Minute Chickpea Curry (Meal Prep)

• 份量: 4 servings
• 活動時間: 2 minutes
• 總時間: 10 minutes

食材

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)

步驟

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.

營養

• 卡路里: 449 kcal
• 總脂肪: 28 g
• 飽和脂肪: 19 g
• 鈉: 27 mg
• 總碳水化合物: 42 g
• 膳食纖維: 12 g
• 總糖: 7 g
• 蛋白質: 15 g