Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
1246
Calories
31g
Protein
45g
Fat
184g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium potatoes, peeled and chopped into 1" cubes
- 2 cups cooked chickpeas (one 19oz can)
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 can (398mL) coconut milk
- 1 large bunch of fresh spinach, washed, dried, and chopped into thin strips
- 1 large ripe tomato, chopped
- 1/3 cup nutritional yeast (optional, but adds nice body to the flavour)
- 2 tbsp oil
- 2 tbsp curry powder
- 1 tsp cayenne pepper
- salt to taste
- =
Directions
1
In a heavy-bottomed pot, heat the oil over medium. Add the chopped potatoes, onions, garlic, and all the spices, and saute until the onions are translucent.
2
Add the cooked chickpeas, nutritional yeast (if desired), and can of coconut milk. Reduce heat to medium low and simmer for 25 minutes, or until the potatoes are tender.
3
Stir in the chopped spinach and tomatoes and cook until the spinach has wilted. Serve over a fragrant basmati or jasmin rice.
Recipe sourced from
fandom