Pinch of Yum · by Lindsay Ostrom★ 3.9
5 Ingredient Coconut Curry
NUTRITION · PER SERVING15M COOK
CAL 27%·PRO 34%
CARBS 49G36% OF CAL
16G FIBER0G ADDED0G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 35G59% OF CAL
29G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick coconut curry with broccoli and chickpeas in a creamy coconut sauce. Aromatic and satisfying, ready in 15 minutes. Serve over rice for a complete meal.
mainthaicurrybowlbeansdairy freegluten freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 small heads broccoli (and/or other veggies of choice)
- 1 can chickpeas, rinsed and drained
- 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
- optional: minced garlic or onion
At a glance
PER SERVING · TIME 15M
CAL 27%·PRO 34%
CARBS 49G36% OF CAL
16G FIBER0G ADDED0G INTRINSIC20G OTHER13G TOTAL SUGAR
FAT 35G59% OF CAL
29G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 687mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1352mg
- Calcium
- 201mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.