Little Sunny Kitchen · by Diana★ 5.0 (51)
Chickpea and Potato Curry
NUTRITION · PER SERVING30M COOK
CAL 20%·PRO 34%
CARBS 62G62% OF CAL
15G FIBER12G SUGAR35G OTHER
FAT 12G26% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Caribbean-style vegetarian curry with chickpeas, potatoes, and spinach in a warm spiced broth. Served over rice for a healthy, flavorful meal.
maincaribbeancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons vegetable oil (or avocado oil)
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 inch ginger root (grated)
- 1 green chili (deseeded and diced)
- 1 teaspoon garam masala
- ½ teaspoon curry powder (optional)
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 pound potatoes (peeled and cubed)
- 1 15-ounce can chickpeas (cooked)
- 1 cup vegetable stock (or water)
- 1 14-ounce can diced tomatoes ((crushed tomatoes in the UK))
- ½ teaspoon salt
- 2 cups baby spinach leaves (packed)
- 2 tablespoons chopped fresh parsley (or cilantro/coriander)
At a glance
PER SERVING · TIME 30M
CAL 20%·PRO 34%
CARBS 62G62% OF CAL
15G FIBER12G SUGAR35G OTHER
FAT 12G26% OF CAL
1G SAT10G 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
- 20m
- Sodium
- 712mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1777mg
- Calcium
- 182mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.