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.

Vegan Chickpea and Tomato Curry
Vegan Chickpea and Tomato Curry

Vegan Chickpea and Tomato Curry
A hearty and flavorful vegan curry with chickpeas and tomatoes.
Vegan Chickpea and Tomato Curry

Provides a balanced meal with protein, carbohydrates, and healthy fats to support energy levels for cycle training.

Ingredients:
1
Servings
  • 400
    g
     chickpeas
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 100
    g
     spinach
  • 150
    g
     brown rice
Preparation Time: 30 minutes
Vegan Chickpea and Tomato Curry
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until golden.
  3. Stir in cumin, coriander, and turmeric, cook for 1 minute.
  4. Add chopped tomatoes and cook until soft.
  5. Mix in chickpeas and coconut milk, simmer for 10 minutes.
  6. Add spinach and cook until wilted.
  7. Serve hot with cooked brown rice.
Nutrition Per Serving 1000 g Per 100g
Energy 800 kcal 80 kcal
Protein 25 g 2.5 g
Fibre 20 g 2.0 g
Salt 1 g 0.1 g
Sugar 10 g 1.0 g
Carbohydrates 110 g 11.0 g
Fat 30 g 3.0 g
  • 400
    g
     chickpeas
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 200
    ml
     coconut milk
  • 1
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 0.5
    tsp
     turmeric
  • 100
    g
     spinach
  • 150
    g
     brown rice
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until golden.

Stir in cumin, coriander, and turmeric, cook for 1 minute.

Add chopped tomatoes and cook until soft.

Mix in chickpeas and coconut milk, simmer for 10 minutes.

Add spinach and cook until wilted.

Serve hot with cooked brown rice.

Contact About
Privacy Policy Terms of Service Sitemap