Chef Savvy · by Kelley Simmons★ 4.6 (20)
Chickpea Curry
NUTRITION · PER SERVING45M COOK
CAL 26%·PRO 23%
CARBS 39G30% OF CAL
13G FIBER13G SUGAR13G OTHER
FAT 38G66% OF CAL
20G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas simmered in a spiced coconut broth with tomatoes, ginger, and aromatic spices. A fragrant, vegetarian curry that is naturally vegan and gluten-free.
mainindiancurrybeans🍳 skilletdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1/4 cup oil (olive oil, vegetable oil or coconut oil would all work)
- 5 whole cloves or 3/4 tsp ground cloves
- 1 bay leaf
- 1 stick cinnamon or 1/2 tsp ground cinnamon
- 3 seeds green cardamom, can substitute with 1/2 tsp ground all spice
- 1 large onion, diced
- 1 tsp salt or more to taste
- 2 tbsp ginger, minced
- 4 cloves garlic, minced
- 1 jalapeno, diced
- 1 tsp ground turmeric
- 1/2 tsp cumin
- 1 tbsp garam masala
- 1 tbsp curry powder
- 14.5 ounce can diced tomatoes
- 13.5 ounce can coconut milk
- 1/2 cup water, or more if needed
- 15 ounce can chick peas, drained and rinsed
- 1/4 cup cilantro
- lime wedges for serving, if desired
At a glance
PER SERVING · TIME 45M
CAL 26%·PRO 23%
CARBS 39G30% OF CAL
13G FIBER13G SUGAR13G OTHER
FAT 38G66% OF CAL
20G SAT17G 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
- 15m
- Cook
- 30m
- Sodium
- 957mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 118mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.