sri-lankan

Chickpea and Spinach Coconut Curry with Roasted Rice Flour Flatbread

Name: Chickpea and Spinach Coconut Curry with Roasted Rice Flour Flatbread
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 116 g chickpeas, cooked and drained; 53 g spinach; 105 g coconut milk; 53 g water; 42 g red onion; 4 g Sri Lankan curry powder; 0.53 g ground turmeric; 5 g lime juice; 1 g salt; 6 g coconut oil; 42 g rice flour, roasted; 47 g water, warm (for dough)

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

19 g Protein

75 g Carbohydrates

32 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g chickpeas, cooked and drained 190 kcal
53g spinach 12 kcal
105g coconut milk 207 kcal
53g water 0 kcal
42g red onion 17 kcal
4g Sri Lankan curry powder 12 kcal
1g ground turmeric 2 kcal
5g lime juice 2 kcal
1g salt 0 kcal
6g coconut oil 53 kcal
42g rice flour, roasted 153 kcal
47g water, warm (for dough) 0 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.