PCOS Veggie Curry - Chickpea and Spinach Coconut Curry
Nutrition per Serving
450
Calories
18g
Protein
60g
Carbs
15g
Fat
Grocery list: Chickpeas, spinach, coconut milk, onion, garlic, curry powder, turmeric, cumin, olive oil, salt. This recipe is low in GI, with chickpeas having a GI of 28 and spinach a GI of 15.
Ingredients
1 can chickpeas (15oz or 425g), 2 cups spinach (60g), 1 can coconut milk (13.5oz or 400ml), 1 onion, 2 cloves garlic, 1 tbsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tbsp olive oil, Salt to taste
Instructions
1. Heat the olive oil in a pan. 2. Add the chopped onion and garlic, sauté until golden. 3. Add the curry powder, turmeric, and cumin, stir well. 4. Add the drained chickpeas and stir until well coated with the spices. 5. Add the coconut milk and simmer for 10 minutes. 6. Add the spinach and cook until wilted. 7. Season with salt to taste. 8. Serve hot.
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