Indian Chickpea Curry
yield: 4
total time: 25 minutes
Ingredients
- 1 onion sliced
- 2 tablespoons curry paste Indian style
- 1/4 cup peanut KRAFT* Light Crunchy, Spread
- 3/4 cup vegetable stock
- 1 cauliflower medium sized, cut into florets
- 425 grams chickpeas garbanzo beans, drained
- 2 cups baby spinach leaves washed
- 200 milliliters coconut cream can Lite
- 4 cups cooked rice
- coriander or parsley to garnish, optional
Nutrition
- Calories : 400 calories
- Carbohydrate : 41 grams
- Fat : 23 grams
- Fiber : 10 grams
- Protein : 13 grams
- SaturatedFat : 16 grams
- Sodium : 540 milligrams
- Sugar : 6 grams
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