Coconut curry with chickpeas, carrot and spinach

For 4 people
  • 2 Can (s) (425 ml each) chickpeas
  • 2 Carrots
  • 1 EL Olive oil
  • 2 EL Curry powder
  • 2 Can (s) (165 ml) Coconut milk
  • Salt
  • Pepper
  • 1 EL Sugar
  • 500 g young spinach
20 minutes
very easy
1.
Drain the chickpeas, rinse well and let them drain. Peel the carrots and cut into pieces. Heat oil in a pan. Fry the carrots in it for 3-4 minutes, turning. Add the chickpeas to the pan and season with curry. Pour in the coconut milk while stirring, season with salt, pepper and sugar. Let simmer for another approx. 5 minutes
2.
Wash the spinach, shake dry and fold into the curry. Arrange on plates
1 person approx:
  • 340 kcal
  • 1420 kJ
  • 11 g protein
  • 20 g fat
  • 29 g carbohydrates

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