Of which 11.4 g sugars and 5.5 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 curry with spinach and coconut milk
Vegetarian, comforting, and even better the next day.
Ingredients
- 400 g (14 oz) cooked chickpeas, drained
- 200 g (7 oz) fresh spinach
- 1 large onion, chopped (150 g / 5½ oz)
- 3 cloves garlic, minced (9 g)
- 1 tsp fresh ginger, grated (2 g)
- 200 ml (¾ cup) light coconut milk
- 2 tbsp curry powder (12 g)
- 200 g (7 oz) crushed tomatoes
- fresh cilantro, to taste
- 1 tbsp olive oil (10 g)
Method
- Heat the olive oil in a saucepan and sauté the onion, garlic and ginger until soft.
- Add the curry powder and toast it for 1 minute to release its aroma.
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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