Chickpea Coconut Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and easy vegan coconut curry with chickpeas, fresh herbs, and lime, ready in under 15 minutes. Fragrant and satisfying with a perfect balance of spice and creaminess. Serve over rice for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1/2 medium onion (chopped finely)
- 3 cloves garlic (minced)
- 1 heaped tablespoon Thai red curry paste
- 2 (19 fluid ounce) cans chickpeas (drained)
- 1 heaped tablespoon curry powder
- Juice of 1/2 lime
- 1 (13.5 ounce) can coconut milk (I used full fat)
- Handful fresh basil (sliced thin)
- Generous handful cilantro (chopped)
- Salt & pepper (to taste)
- Lime wedges for serving
At a glance
PER SERVING · TIME 15M
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
- 624mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 483mg
- Calcium
- 95mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 624MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.