jamaican

Coconut Curry Chickpeas with Pumpkin and Spinach

Name: Coconut Curry Chickpeas with Pumpkin and Spinach
Yield: 1 serving
Cuisine: jamaican
Ingredients: 7 g olive oil; 59 g onion, chopped; 6 g jamaican curry powder; 1 g fresh thyme leaves; 186 g pumpkin, diced; 149 g cooked chickpeas, drained; 119 g coconut milk; 59 g spinach, chopped; 7 g lime juice; 0.74 g salt; 45 g water

This simmered dish pairs jamaican curry powder with pumpkin, diced, cooked chickpeas, drained 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

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Estimated macros per portion

21 g Protein

69 g Carbohydrates

37 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

7g olive oil 62 kcal
59g onion, chopped 24 kcal
6g jamaican curry powder 18 kcal
1g fresh thyme leaves 1 kcal
186g pumpkin, diced 48 kcal
149g cooked chickpeas, drained 244 kcal
119g coconut milk 234 kcal
59g spinach, chopped 14 kcal
7g lime juice 2 kcal
1g salt 0 kcal
45g water 0 kcal

Cooking instructions

olive oilonion
Heat oil in a saucepan over medium. Add onion and cook 3-4 minutes until softened.
jamaican curry powderfresh thyme leaves
Stir in curry powder and thyme; cook 30 seconds until fragrant.
pumpkincooked chickpeascoconut milkwater
Add pumpkin, chickpeas, coconut milk, and water. Simmer 12-15 minutes until pumpkin is tender and sauce thickens.
spinachlime juicesalt
Stir in spinach and lime juice; cook 1-2 minutes until wilted. Season with salt and serve hot.