sri-lankan

Chickpea and Spinach Coconut Curry with Roasted Rice Flour Flatbread

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

Lunch Dinner

Medium

Balanced Gluten free Vegan Vegetarian High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

69 g Carbohydrates

30 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

107g chickpeas, cooked and drained 175 kcal
48g spinach 11 kcal
97g coconut milk 191 kcal
48g water 0 kcal
39g red onion 16 kcal
3g Sri Lankan curry powder 9 kcal
0g ground turmeric 1 kcal
5g lime juice 2 kcal
1g salt 0 kcal
6g coconut oil 53 kcal
39g rice flour, roasted 142 kcal
44g water, warm (for dough) 53 kcal

Cooking instructions

watersaltrice flour
Make the flatbread dough: mix roasted rice flour, salt, and warm water to a soft dough. Divide into 2 balls and press into thin discs.
coconut oil
Dry-cook the flatbreads on a hot skillet, 2 to 3 minutes per side, until cooked and lightly browned. Brush with half the coconut oil.
red onionSri Lankan curry powderground turmericcoconut oil
For the curry, heat remaining coconut oil in a pot. Saute onion until soft, 3 minutes. Add curry powder and turmeric and stir 30 seconds.
chickpeasspinachcoconut milkwater
Add chickpeas, coconut milk, and water. Simmer 8 minutes to thicken slightly, then stir in spinach until wilted.
Sri Lankan curry powderlime juicesalt
Finish with lime juice and adjust salt. Serve curry with the flatbreads.