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Indian Chickpea Curry

yield: 4 total time: 25 minutes
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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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