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10Ingredients
25Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1/2 cup yellow onion (diced)
- 1 1/4 tsp. sea salt (divided)
- 1 Tbsp. fresh ginger (grated)
- 1 Tbsp. garlic (minced)
- 2 Tbsp. curry powder
- 14.5 oz. tomatoes (fire-roasted, diced)
- 13.5 oz. coconut milk
- 13.5 oz. chickpeas (drained)
- 8 oz. baby spinach (fresh)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium1090mg45% |
| Potassium1070mg31% |
| Protein10g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A120% |
| Vitamin C60% |
| Calcium15% |
| Iron30% |
* 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(8)
Simon 2 years ago
Delicious meal, easy to make. (I used kale instead of spinach . . . spinach would have been better)
Conklin 3 years ago
My wife loves it as it gives her the flavors of a great curry without all the prep and heavy, heavy spice.
Anthony 4 years ago
Slow cooked for 4 hours instead of high pressure and it turned out great. Used red curry, ended up being more sweet than spicy, so next time gonna add another dose of curry powder.
Mary 4 years ago
Very fast and very good- sautéed a little chicken before - adding other ingredients.
Will make again .
Nicola Erlich 4 years ago
Vegan chickpea spinach and tomatoe curry. It didn’t set my world on fire or my mouth either but it took minutes to throw together and 5 minutes to pressure cook so I’d probably make it again