Chickpea Coconut Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan curry of chickpeas simmered in coconut milk with warm spices, tomatoes, and bright lime. Hearty and aromatic, it's a satisfying lunch or dinner that requires minimal equipment.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tsp ground coriander
- 2 tsp ground cumin
- 3/4 tsp turmeric
- 1/2 tsp fennel seeds, (crushed)
- 1/2 tsp ground cinnamon
- 1/2 tsp mustard powder
- 1/4 tsp ground cloves
- 1/4 tsp cardamom ((optional))
- 1/4 tsp smoked paprika ((optional))
- Salt (and pepper, to taste)
- Cayenne pepper, (to taste)
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion ((1 medium))
- 1 1/2 Tbsp minced garlic ((4 cloves))
- 1 Tbsp peeled and minced fresh ginger ((1-inch knob))
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 (14 oz) can coconut milk
- 2 (15 oz) cans chickpeas, (drained and rinsed)
- 1 Tbsp fresh lime juice ((or lemon))
- 1/4 cup cilantro leaves
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 667mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 157mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.