Vegan Chickpea Curry with Spinach and Tomatoes

THE FOODIE EATS(1)
Tracey C.: "Great! Easy to make and delicious" Read More
9Ingredients
45Minutes
460Calories

Ingredients
US|METRIC

  • 2 tablespoons grape seed oil
  • 1 onion (medium, diced)
  • 1 1/2 inches fresh ginger (peeled, grated)
  • 1 tablespoon garlic (minced)
  • 2 tablespoons curry powder
  • 14 1/2 ounces tomatoes (fire roasted, petite diced, drained)
  • 13 1/2 ounces coconut milk
  • 15 ounces chickpeas (drained)
  • 8 ounces baby spinach (fresh)

NutritionView more

460Calories
Sodium16% DV390mg
Fat48% DV31g
Protein22% DV11g
Carbs14% DV42g
Fiber40% DV10g
Calories460Calories from Fat280
% DAILY VALUE
Total Fat31g48%
Saturated Fat21g105%
Trans Fat
Cholesterol
Sodium390mg16%
Potassium1090mg31%
Protein11g22%
Calories from Fat280
% DAILY VALUE
Total Carbohydrate42g14%
Dietary Fiber10g40%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Reviewer Profile Image
Reviewer Profile Image
Tracey C. 13 Nov 2018
Great! Easy to make and delicious