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Chickpea and Spinach Curry with Quorn Vegan Pieces
Sourced from: Sourced from: quorn.co.uk
Ingredients
8
Prep time
0 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Coconut
Ingredients
- 190 g brown long grain rice
- 1 can chickpeas
- 380 g coconut milk
- 3 tsps fresh ginger
- 3 cloves garlic
- 3 tbsps green curry paste
- 280 g quorn vegan pieces
- 1 red chili
- 30 g spinach
- 2 tablespoons vegetable broth
Directions
- Add the sliced garlic gloves and a deseeded & sliced chilli to a frying pan with cooking oil and fry for 3 minutes.
- Add a pack of Quorn Vegan Pieces, chickpeas, vegetable bouillon powder, finely chopped ginger, mild curry paste, light coconut milk and spinach.
- Cook on a low heat for 20 minutes.
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Nutrition Facts
Total servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories 539 | From Fat 224 | |
| % Daily Value* | ||
| Total Fat 25g | 38.2% | |
| Saturated Fat 19g | 94% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 179.561mg | 7.5% | |
| Total Carbohydrate 61g | 20.4% | |
| Dietry Fiber 13g | 53.5% | |
| Sugars 3g | ||
| Protein 22g | 43.9% | |
| Vitamin A 0µg | ||
|---|---|---|
| Vitamin B-12 0µg | 0% | |
| Vitamin B-6 0.45mg | 22.5% | |
| Vitamin C 20.12mg | 33.5% | |
| Vitamin D 0IU | 0% | |
| Vitamin E 1.61mg | 5.4% | |
| Vitamin K1 44.76µg | 55.9% | |
| Calcium 98.41mg | 9.8% | |
|---|---|---|
| Copper 0.59mg | 29.7% | |
| Folate 68.85µg | 17.2% | |
| Folic Acid 0µg | ||
| Iron 5.89mg | 18.2% | |
| Magnesium 148.7mg | 37.2% | |
| Manganese 3.54mg | 176.9% | |
| Niacin 3.11mg | 15.6% | |
| Pantothenic acid 0.95mg | 9.5% | |
| Phosphorus 297.41mg | 29.7% | |
| Potassium 555.43mg | 15.9% | |
| Riboflavin, 0.07mg | 4% | |
| Selenium 4.33µg | 6.2% | |
| Sodium 179.56mg | 7.5% | |
| Thiamin, 0.26mg | 17.4% | |
| Zinc 2.19mg | 9.7% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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