Of which 10.1 g sugars and 12.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Iron (spinach)
Allergens none
Chickpea and spinach curry
Chickpeas and spinach cooked in coconut milk with curry powder and turmeric.
Ingredients
- 330 g (11½ oz) cooked chickpeas
- 200 g (7 oz) fresh spinach
- 400 ml (1¾ cups) coconut milk
- 1 onion (110 g / 4 oz)
- 2 cloves garlic (6 g)
- 1 tbsp curry powder (6 g)
- 1 tsp ground turmeric (2 g)
- 1 tsp fresh ginger, grated (2 g)
- 1 tbsp olive oil (10 g)
- salt and black pepper, to taste
Method
- Sauté the chopped onion and garlic in olive oil until golden.
- Add the ginger, curry powder and turmeric and cook for 1 more minute, stirring constantly.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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