Mild Chickpea Curry

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Mild Chickpea Curry
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
778
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie778 kcal(37 %)
Protein17.52 g(18 %)
Fat39.49 g(34 %)
Carbohydrates92.2 g(61 %)
Sugar added0 g(0 %)
Roughage7.71 g(26 %)
Vitamin A111.01 mg(13,876 %)
Vitamin D0 μg(0 %)
Vitamin E4.07 mg(34 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.08 mg(7 %)
Niacin2.84 mg(24 %)
Vitamin B₆0.29 mg(21 %)
Folate126.46 μg(42 %)
Pantothenic acid0.46 mg(8 %)
Biotin2.76 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C65.29 mg(69 %)
Potassium629.53 mg(16 %)
Calcium109.79 mg(11 %)
Magnesium117.74 mg(39 %)
Iron4.5 mg(30 %)
Iodine1.57 μg(1 %)
Zinc1.74 mg(22 %)
Saturated fatty acids26.33 g
Cholesterol20 mg
Author of this recipe:
How healthy are the main ingredients?
oniongarliccinnamonCuminCoconut milkBasmati rice

Ingredients

for
4
For the spice mixture
2
onions (finely chopped)
3 cloves
garlic (finely chopped)
2
red Chile peppers (cut into rings)
1 teaspoon
fresh Ginger root (grated)
½ cup
Plus
2 tablespoons
1 pinch
ground Cardamom
½ teaspoon
ground cinnamon
1 ½ teaspoons
ground Cumin
1 teaspoon
ground cilantro
1 ⅔ cups
1 ¼ cups
canned chickpeas
1 ½ cups
1 ½ teaspoons
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.