Photo: Swathi Handique
Spinach & chickpea curry
7 ingredients
5 min + 15 min
Serves 4
openrecipes
A low fat, low calorie Indian vegan one-pot that's full of delicious sunshine flavours and hot spice
Estimated Nutrition (whole recipe, rough)
512
Calories
17g
Protein
3g
Fat
109g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Leaf | not in our table | 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
- 2 tbsp mild curry paste
- 1 onion , chopped
- 400g can cherry tomatoes
- 2 x 400g cans chickpeas , drained and rinsed
- 250g bag baby leaf spinach
- squeeze lemon juice
- basmati rice , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes