An aromatic curry with chickpeas, tomatoes, a little coconut milk and plenty of spinach, served with spelt – ready in 40 minutes.
Prep10 min
Total40 min
Servings4
Protein per servingapprox. 19 g
Ingredients
serves 4
240 g spelt, e.g. pearled spelt
1 tbsp cold-pressed rapeseed oil
1 onion
2 garlic cloves
1 piece of ginger (approx. 2 cm)
2 tsp curry powder
1 tsp ground cumin
2 tins chickpeas (240 g drained each)
1 tin chopped tomatoes (400 g)
200 ml coconut milk
200 g baby spinach
Juice of half a lemon
Fresh coriander
Salt
Method
Cook the spelt in salted water according to the packet instructions. Depending on the type, this takes 20 to 45 minutes.
Finely dice the onion, garlic and ginger. Heat the oil in a pot and sweat the onion for 4 minutes until translucent. Add the garlic and ginger and cook for 1 minute.
Add the curry powder and cumin and toast for 30 seconds, stirring.
Rinse the chickpeas and add them to the pot with the tomatoes and coconut milk. Simmer uncovered for 15 minutes.
Stir in the spinach and let it wilt. Season with lemon juice and salt and serve with the spelt and coriander.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Lemon juice and tomatoes provide vitamin C, which improves the absorption of iron from chickpeas and spinach.
