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Indian Spiced Chickpea and Spinach Curry
Indian Spiced Chickpea and Spinach Curry

Indian Spiced Chickpea and Spinach Curry
A flavorful and nutritious Indian-inspired curry with chickpeas and spinach.
Indian Spiced Chickpea and Spinach Curry

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     chickpeas
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 1
    tsp
     salt
Indian Spiced Chickpea and Spinach Curry
Instructions:
  1. Heat olive oil in a large 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 until fragrant.
  4. Add chopped tomatoes and cook until they soften.
  5. Add chickpeas and coconut milk. Stir well and bring to a simmer.
  6. Add spinach and cook until wilted.
  7. Season with salt to taste.
  8. Serve hot.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 20 g 3.3 g
Fibre 15 g 2.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 60 g 10.0 g
Fat 30 g 5.0 g
  • 200
    g
     chickpeas
  • 100
    g
     spinach
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 2
    item
     tomato
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 1
    tsp
     salt
1
Servings
0

Heat olive oil in a large 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 until fragrant.

Add chopped tomatoes and cook until they soften.

Add chickpeas and coconut milk. Stir well and bring to a simmer.

Add spinach and cook until wilted.

Season with salt to taste.

Serve hot.

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