Chickpea Curry with Chilli
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 643 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps Ghee
- 2 onions (finely chopped)
- 3 ⅓ cups Chicken breasts (diced)
- 2 garlic cloves (finely chopped)
- 2 red chili peppers (cut into rings)
- 1 pc fresh ginger (approx. 3 cm, finely chopped)
- 1 tsp ground Turmeric
- 1 tsp brown Mustard seed
- ½ tsp ground cilantro
- ½ tsp Cumin
- 1 tsp Garam Masala
- 1 ⅓ cups chicken stock
- ⅔ cup Coconut milk
- 2 ½ cups canned chickpeas (tinned, drained)
- 2 Tbsps fresh cilantro (chopped)
- 1 Tbsp lemon juice
Preparation steps
1.
Heat the ghee in a pot and fry the onions for 2-3 minutes stirring continuously. Add the chicken, garlic, chilli and ginger. Season with the turmeric, mustard seeds, coriander, cumin and garam masala a fry together for a few minutes.
2.
Add the chicken stock and the coconut milk and season with salt and ground black pepper. Cover and simmer on a low heat for approx. 15 minutes
3.
Stir in the the chickpeas and simmer for a further 5 minutes. If necessary add a little more stock. Then add the the coriander and season with salt, ground black pepper and lemon juice. Serve with naan bread.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
