We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Chickpea and Spinach Curry with Wild Strawberry and Gooseberry Chutney
Chickpea and Spinach Curry with Wild Strawberry and Gooseberry Chutney

Chickpea and Spinach Curry with Wild Strawberry and Gooseberry Chutney
A hearty vegetarian curry paired with a tangy chutney.
Chickpea and Spinach Curry with Wild Strawberry and Gooseberry Chutney

To provide a balanced meal with protein from chickpeas and vitamins from spinach, complemented by a fruity chutney for added flavor and nutrients.

Ingredients:
1
Servings
  • 400
    g
     chickpeas
  • 200
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 250
    g
     wild strawberries
  • 350
    g
     gooseberries
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
Preparation Time: 45 minutes
Chickpea and Spinach Curry with Wild Strawberry and Gooseberry Chutney
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.
  3. Stir in cumin, coriander, and turmeric. Cook for another minute.
  4. Add chopped tomatoes and cook until they soften.
  5. Add chickpeas and coconut milk. Simmer for 15 minutes.
  6. Stir in spinach and cook until wilted. Season with salt.
  7. For the chutney, blend wild strawberries, gooseberries, and lemon juice until smooth.
  8. Serve the curry with a side of chutney.
Nutrition Per Serving 1500 g Per 100g
Energy 809 kcal 54 kcal
Protein 30 g 2.0 g
Fibre 20 g 1.3 g
Salt 2 g 0.1 g
Sugar 40 g 2.7 g
Carbohydrates 120 g 8.0 g
Fat 30 g 2.0 g
  • 400
    g
     chickpeas
  • 200
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 250
    g
     wild strawberries
  • 350
    g
     gooseberries
  • 2
    tbsp
     lemon juice
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion, garlic, and ginger. Sauté until the onion is translucent.

Stir in cumin, coriander, and turmeric. Cook for another minute.

Add chopped tomatoes and cook until they soften.

Add chickpeas and coconut milk. Simmer for 15 minutes.

Stir in spinach and cook until wilted. Season with salt.

For the chutney, blend wild strawberries, gooseberries, and lemon juice until smooth.

Serve the curry with a side of chutney.

Contact About
Privacy Policy Terms of Service Sitemap