All recipes
Chickpea Curry
Cupboard food for four.
kcal
390
Protein
16 g
Carbs
52 g
Fat
13 g
min
25
per serving
Easy4 servings
Ingredients
- Chickpeas2 tins
- Light coconut milk400 ml
- Curry paste2 tbsp
- Spinach150 g
- Rice200 g dry
Method
- Toast the curry paste in oil.
- Add chickpeas and coconut milk, simmer 15 minutes.
- Fold in the spinach, serve with rice.
Chef's tip
Crush a handful of the chickpeas — it thickens the sauce without flour.
With Nomi you photograph your food and know what is in it straight away.