international

Chickpea and Vegetable Curry with Basmati Rice

Name: Chickpea and Vegetable Curry with Basmati Rice
Yield: 1 serving
Cuisine: international
Ingredients: 147 g cooked basmati rice; 119 g chickpeas, cooked and drained; 63 g coconut milk; 126 g diced tomatoes; 56 g spinach; 56 g onion; 4 g garlic; 7 g olive oil; 4 g curry powder; 1 g salt

This simmered dish pairs cooked basmati rice with chickpeas, cooked and drained, curry powder and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

21 g Protein

91 g Carbohydrates

24 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

147g cooked basmati rice 191 kcal
119g chickpeas, cooked and drained 195 kcal
63g coconut milk 124 kcal
126g diced tomatoes 23 kcal
56g spinach 13 kcal
56g onion 22 kcal
4g garlic 6 kcal
7g olive oil 62 kcal
4g curry powder 12 kcal
1g salt 0 kcal

Cooking instructions

cooked basmati rice
Rinse basmati rice and cook according to package directions; keep warm.
onionolive oil
Heat olive oil in a saucepan over medium heat. Saute onion for 3 minutes until softened.
garliccurry powder
Add garlic and curry powder; stir for 30 seconds until fragrant.
chickpeascoconut milkdiced tomatoessalt
Add chickpeas, diced tomatoes, coconut milk, and salt. Simmer 8-10 minutes.
cooked basmati ricespinachcurry powder
Stir in spinach until wilted, about 1 minute. Serve curry over rice.