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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coconut oil
- 2 yellow onions (diced)
- 4 cloves garlic (minced)
- 1 Tbsp. fresh ginger (minced)
- 510 grams grape (/cherry tomatoes, sliced)
- 1 Tbsp. curry powder
- 2 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 400 mL full fat coconut milk
- 1 cup vegetable broth
- 2 cans chickpeas (rinsed and drained)
- 1 red pepper (diced)
- 2 cups spinach (chopped)
- cilantro (to serve)
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tsp. butter
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories840Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1240mg52% |
Potassium1280mg37% |
Protein20g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate127g42% |
Dietary Fiber16g64% |
Sugars28g |
Vitamin A60% |
Vitamin C110% |
Calcium15% |
Iron45% |
* 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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Reviews(1)
Emme 5 years ago
Turned out a little bland even though it smells fragrant. Since it uses canned garbanzos, I thought it would break down a little more. If I try this again, I'll add more seasoning (more salt and include pepper), and either cook it for 4 minutes or let it naturally release for a few minutes.