Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
804
Calories
45g
Protein
48g
Fat
54g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, finely diced
- 3 cloves of garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 tablespoon curry powder, or red curry paste
- 7 cups of veggies, chopped*
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon salt
- 1 can coconut milk (full fat works best for this recipe)
- 8 ounces fresh spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By thevintagemixer ·
Recipe sourced from
openrecipes