Mild Chickpea Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
573
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 418 mg | (10 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the spice mixture
- 2 onions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 red chili peppers (cut into rings)
- 1 tsp fresh ginger (grated)
- ½ cup Almond flour
- Plus
- 2 Tbsps Ghee
- 1 pinch ground Cardamom
- ½ tsp ground cinnamon
- 1 ½ tsps ground Cumin
- 1 tsp ground cilantro
- 1 ⅔ cups Coconut milk
- 1 ¼ cups canned chickpeas
- 1 ½ cups Basmati rice
- 1 ½ tsps Garam Masala
- salt
- To garnish
- 1 scallion (sliced into rings.)
Preparation steps
1.
For the spice mixture: mix together the onions, garlic, chilli, ginger and almonds.
2.
Melt the ghee in a wok or frying pan and add the cardamom, cinnamon, cumin and coriander and fry gently together. Stirring continuously, add the onion-spice mixture and cook for 2-3 minutes.
3.
Add the coconut milk and chickpeas and simmer uncovered for 20 minutes, stirring occasionally.
4.
Cook the rice according to the directions on the pack.
5.
Stir the garam masala into the pan and season to taste with salt.
6.
Drain the rice and place on serving plates. Spoon the korma on top. Garnish with spring onion rings.
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