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Chickpea Curry with Carrots, Cashews and Spinach
THE BOJON GOURMET17Ingredients
35Minutes
970Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 cup basmati rice (raw white, 185 g)
- 1 3/4 cups water (415 ml)
- 1/2 tsp. fine sea salt
- 2 cups cooked chickpeas (drained, from about 1 1/2 [14-ounce] cans, or homemade – see note below, 350 g)
- 1/2 cup raw cashews (70 g)
- 2 Tbsp. coconut oil (or other mild cooking oil, 25 g)
- 1 onion (smallish, diced, about 1 cup)
- 4 large carrots (medium-, scrubbed and sliced into scant 1/2" coins, 8 ounces / 230 g)
- 1 fat
- 1 chunk ginger root
- 2 tsp. curry powder
- 1 large garlic clove (peeled and sliced)
- 1 can full fat coconut milk (14-ounce / 414 ml)
- 1/2 tsp. fine sea salt
- 3 cups baby spinach leaves (lightly packed, rinsed and spun dry, 100 g)
- 1/2 large lemon
- Sriracha sauce (for serving, optional)
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories970Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat38g190% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1340mg56% |
Potassium1350mg39% |
Protein20g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate109g36% |
Dietary Fiber14g56% |
Sugars13g |
Vitamin A380% |
Vitamin C70% |
Calcium20% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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