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Ingredientes
- 1/2 medium onion, chopped
- 1 tablespoons refrigerated ginger paste
- 1 teaspoon olive oil
- 2 packets splenda
- 2 tablespoons red curry powder
- 1-19 ounce can chickpeas, drained (I do not rinse)
- 1-14 ounce can diced tomatoes, undrained
- 4 cups fresh spinach, washed and trimmed
- 1/2 cup water
- 1/4 teaspoon salt
- Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 3 servings (1-1/3 cups per serving)
View Full Recipe at The Life and Loves of Grumpy's…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1210g | |
| Calories 835 | |
| Calories from Fat 113 | 14% |
| Total Fat 13.28g | 17% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2841mg | 118% |
| Potassium 2422mg | 69% |
| Total Carbs 154.55g | 41% |
| Dietary Fiber 34.6g | 115% |
| Sugars 13.86g | 9% |
| Protein 34.37g | 55% |
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