Fit Foodie Finds · by Emily Richter★ 5.0 (1)
Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 27%
CARBS 44G42% OF CAL
13G FIBER0G ADDED0G INTRINSIC17G OTHER13G TOTAL SUGAR
FAT 24G51% OF CAL
14G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-pot chickpea curry loaded with kale, tomatoes, and coconut milk in a fragrant garam masala and curry powder sauce. A quick, satisfying vegan curry ready in 30 minutes.
mainthaicurrybeans🫕 dutch oven🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 5 cloves garlic (minced)
- 1 small yellow onion (minced)
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon salt (divided)
- 15 oz. canned full-fat coconut milk
- 1/2 cup vegetable broth
- 15 oz. canned diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/4 teaspoon red pepper flakes
- 1 large red pepper (minced)
- 30 oz. canned garbanzo beans (drained and rinsed)
- 4 cups kale (packed)
- fresh lime juice (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 27%
CARBS 44G42% OF CAL
13G FIBER0G ADDED0G INTRINSIC17G OTHER13G TOTAL SUGAR
FAT 24G51% OF CAL
14G SAT9G 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
- 10m
- Cook
- 20m
- Sodium
- 659mg
- 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
- 597mg
- Calcium
- 138mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 659MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.