Low Calorie Lunch

Spinach Curry with Peanuts

Average: 5 (5 votes)
(5 votes)
Spinach Curry with Peanuts

Spinach curry with peanuts - Creamy and satisfying for a big appetite

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Health Score:
98 / 100
40 min.

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.

1 serving contains
(Percentage of daily recommendation)
Calorie535 cal.(25 %)
Protein15 g(15 %)
Fat35 g(30 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K306.9 μg(512 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.4 mg(62 %)
Vitamin B₆0.5 mg(36 %)
Folate119 μg(40 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57 mg(60 %)
Potassium1,114 mg(28 %)
Calcium162 mg(16 %)
Magnesium147 mg(49 %)
Iron7.3 mg(49 %)
Iodine15 μg(8 %)
Zinc2.4 mg(30 %)
Saturated fatty acids23.7 g
Uric acid178 mg
Cholesterol0 mg
Complete sugar5 g


1 onion
¾ oz ginger roots
18 ozs waxy potatoes
1 Tbsp Canola oil
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
How healthy are the main ingredients?
potatoCoconut milkchickpeasSpinachonionsalt

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.