Chickpea and Spinach Curry
Ingredients:
- 1 cup coarsely chopped onion
- 1½ Tbsp fresh ginger, chopped or grated
- 1 tsp olive oil
- 1½ tsp red curry powder
- 1 19 oz can chickpeas, rinsed and drained
- 1 14 oz can diced tomatoes with liquid
- 1 10 oz bag spinach
- ½ cup water
- ¼ tsp salt (optional)
Directions:
- Combine onion and ginger in food processor and pulse until minced.
- Heat oil in large skillet over medium high heat.
- Add onion mixture and curry. Sauté 3 minutes.
- Add chickpeas and tomatoes; simmer for 2 minutes.
- Stir in spinach, water and salt.
- Cook another minute or until spinach wilts.
Recipe Summary:
- Preparation Time: 10 minutes
- Number of Servings: 6
- Cups of Fruits and Vegetables Per Person: 1.00
Nutrition Facts
- Serving Size 1/6 recipe
Amount Per Serving
Calories 150
Calories from Fat 20
% Daily Value (DV)*
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 28g 9%
Dietary Fiber 6g 24%
Sugars 3g
Protein 7g
Vitamin A 90%
Vitamin C 50%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
Diabetic Exchange**
Fruit: 0
Vegetables: 1
Meat: 0
Milk: 0
Fat: 0
Carbs: 1
Other: 0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Recipe Courtesy of:
