Chickpea Curry with Rice Pudding
A spicy, warming plant-based main dish made with coconut milk.
Nutrista AI
Real Dietitians, Real Results
Real Dietitians, Real Results
Fry the finely chopped onion and garlic in a little oil.
Add the curry powder, turmeric and diced tomatoes.
Add the drained chickpeas and coconut milk.
Simmer over low heat for about 20 minutes, until the sauce thickens up nicely.
Meanwhile, cook some basmati rice to go with it.
Serve the curry spooned over the rice, sprinkled with fresh coriander. How lovely!
Real Dietitians, Real Results
| Generic Recipe (This Page) | Your Personalized Plan |
|---|---|
Random calorie count | Exact calories for your metabolism |
Estimated protein | Optimized protein for your muscle mass |
May stall your progress | Dietitian-guaranteed results |
One-size-fits-all portions | Portions calculated for your goals |
No allergen personalization | Tailored to your intolerances |
Real Dietitians, Real Results
Real Dietitians, Real Results
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