Spinach Curry with Peanuts
Spinach curry with peanuts - Creamy and satisfying for a big appetite
Healthy, because
Even smarter
Nutritional values
With abundant fiber, the Chickpeas increase beneficial intestinal bacteria and have been shown to lower elevated blood lipid levels. Coconut milk Acts as a super energy source and is easily digestible thanks to its medium chain fatty acids.
If you like, you can also replace the potatoes with sweet potatoes: On the one hand, this adds a different twist to the taste and, at the same time, provides plenty of beta-carotene. This acts in the body as an antioxidant and can also be converted into vitamin A. The fat-soluble vitamin is important for healthy eyes and radiant skin. Basmati rice, seasoned with a little grated organic lime zest, is delicious with spinach curry with peanuts.
(Percentage of daily recommendation)
| Calorie | 535 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 306.9 μg | (512 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,114 mg | (28 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 onion
- ¾ oz ginger roots
- 18 ozs waxy potatoes
- 1 Tbsp Canola oil
- salt
- peppers
- 2 tsps Curry powder
- 1 tsp ground Turmeric
- 1 tsp ground cumin
- 14 ozs Coconut milk
- 8 ozs chickpeas (drained weight)
- 6 ozs frozen Spinach (defrosted)
- 1 ¾ ozs roasted salted Shelled peanut
Preparation steps
Peel onion, halve and cut into strips. Peel ginger and dice very finely. Wash and peel potatoes and cut into pieces of approx. 1-inch.
Heat oil in a wide pot. Sauté diced onion, ginger and potatoes for 5 minutes over medium heat. Sprinkle with salt, pepper and the remaining spices and sauté for 2 minutes. Add coconut milk and 8 ounces water, bring to a boil, cover and simmer over low heat for about 15 minutes.
Rinse chickpeas, drain, stir into curry with spinach, cover and cook over low heat for 5 minutes. Season curry with salt and pepper and sprinkle with peanuts.
