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
4
- Ingredients
- 3 Tbsps Ghee
- 2 onions (finely chopped)
- 3.333 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
- 1.333 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.
