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Lunch

Chickpea and spinach curry with millet

About 610 kcal, 22 g of protein, 75 g of carbs, and 18 g of fat per serving. It works well for lunch, and takes about 30 minutes to prepare.

VeganDairy-free

Chickpea and spinach curry with millet - about 610 kcal per serving
610kcal
22 gprotein (16% of energy)
75 gcarbs
18 gfat
20 gfiber
30 minprep time

Ingredients (1 serving)

  • Canned chickpeas150 g
  • Dry millet groats60 g
  • Tomato200 g
  • Spinach80 g
  • Onion60 g
  • Garlic5 g
  • Canola oil10 g (about 1 tablespoon)
  • Seasonings and extras: salt, curry powder, turmeric, ginger, cumin

Instructions

  1. Rinse the millet with hot water and cook it in salted water (about 15 minutes).
  2. Sauté the chopped onion and garlic in oil until softened, add the curry powder, turmeric, ginger, and cumin, and cook for half a minute.
  3. Add the chopped tomatoes (canned tomatoes work too) and drained chickpeas. Simmer for 10 minutes.
  4. Stir in the spinach and wait for it to wilt. Season with salt and serve with the millet.

You can use basmati or brown rice instead of millet. This curry reheats well.

Nutrition information per serving

Per servingAmount
Calories610 kcal
Protein22.4 g
Carbs75.4 g
of which sugars14.1 g
Fiber20 g
Fat17.5 g
of which saturated1.5 g
Salt1.1 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 16% of the energy, carbs 55%, and fat 29%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Which meal plans include this recipe

You’ll find this recipe in ready-made meal plans for 7 days, with servings tailored to the plan’s calorie content:

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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