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Picture of Dinner Tonight: Spinach and Chickpea Curry Recipe
indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1821 kcal 91 %
  • Fat 82 g 126 %
  • Saturated 20 g 99 %
  • Carbs 234 g 78 %
  • Fiber 81 g 324 %
  • Protein 78 g 156 %
  • Cholesterol 61 mg 20 %
  • Sodium 6907 mg 288 %
  • Calcium 1804 mg 180 %
  • Magnesium 1240 mg 295 %
  • Potassium 10109 mg 215 %
  • Iron 52 mg 290 %
  • Zinc 14 mg 125 %
  • Phosphorus 1491 mg 213 %
  • Vitamin A 5691 µg 632 %
  • Vitamin C 515 mg 572 %
  • Thiamin (B1) 6 mg 514 %
  • Riboflavin (B2) 3 mg 232 %
  • Niacin (B3) 17 mg 106 %
  • Vitamin B6 5 mg 352 %
  • Folate equivalent (total) 2940 µg 735 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 38 mg 252 %
  • Vitamin K 5562 µg 4635 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Dinner Tonight: Spinach and Chickpea Curry Recipe

Ingredients

  • 2 1/2 pounds fresh spinach
  • 2 tablespoons butter
  • 3 tablespoons canola oil
  • 4 yellow onions, peeled and chopped
  • 1 3-inch piece fresh ginger, peeled
  • 7 cloves garlic, peeled
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 28-ounce can tomatoes, drained and chopped
  • 2 cups cooked chickpeas, with 1 cup of the cooking liquid
  • Salt and pepper
  • Juice of 1 lemon
  • 1 serrano, stemmed and minced

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