Name: Roasted Red Pepper, Chickpea, and Spinach Curry
Prep time: 10 min
Cook time: 60 min
Yield: 4 servings
Ingredients: red bell peppers; olive oil; red onions; garlic (fresh); sea salt; ground pepper; coconut milk; nutritional yeast; cornstarch; smoked paprika; chickpeas; spinach (fresh); cherry tomatoes

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Roasted Red Pepper, Chickpea, and Spinach Curry

Chickpeas and spinach are blanketed in a rich, red pepper and coconut sauce.

by Foodious

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1.2 hours

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

cornstarch

This recipe has no customizations.

Nutrition to Note

This recipe has Fat (total lipid) as 61.5%, Fiber as 61.5% and Sugar as 59.6% (as a percentage of RDA).

You may need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 2.4% of RDA
• Calories: 39.0% of RDA
• Carbs: 25.9% of RDA
• Fat (total lipid): 61.5% of RDA
• Fiber: 61.5% of RDA
• Fructose: 13.3% of RDA
• Protein: 21.3% of RDA
• Sodium: 8.3% of RDA
• Sugar: 59.6% of RDA

• Vitamin A (IU): 148% of RDA
• Vitamin B6: 271% of RDA
• Vitamin C: 128% of RDA
• Iron: 5.4% of RDA
• Magnesium: 33.4% of RDA
• Manganese: 232% of RDA
• Niacin: 169% of RDA
• Potassium: 28.9% of RDA
• Zinc: 25.0% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

53.5

Calories

585

Fiber

12.9

Iron

0.975

Protein

18.0

Sodium

112

Sugars

14.9

Fat (total lipid)

28.2

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

red bell peppers

tbsp

olive oil

whole

red onion

diced.

cloves

garlic (fresh)

diced.

pinch

pinch

cup

tbsp

tbsp

pinch

cup

cup

cups

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PREPARATION

Bake the red bell peppers at 428°F for about 30 minutes until charred. Remove skin, seeds and stems, then set aside.

While the red bell pepper is roasting, heat up a pan and sauté the onion and garlic in the olive oil until golden brown and season generously with salt and pepper, then set aside.

In a blender mix peppers, onion and garlic, coconut milk, nutritional yeast, cornstarch and smoked paprika until well combined. If needed season some more with salt and pepper.

Transfer to a skillet, add chickpeas, spinach and halved tomatoes and bake in the oven at 392°F for about 30 minutes. Serve with rice or freshly baked naan.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 585

Protein 18.0 g

Carbohydrates 53.5 g

Iron 0.98 mg

Fiber 12.9 g

Calcium 24.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.