Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry made with chickpeas and broccoli seasoned with curry powder and spices. It tastes warm, aromatic, and slightly spicy with bright flavors. Serve it over rice or with naan bread to soak up the sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 15-ounce cans chickpeas (drained and rinsed)
- 1 cup broccoli florets
- 3 red bell peppers (chopped)
- 1 white or yellow onion (chopped)
- 2 tablespoons oil
- 2 teaspoons yellow curry powder
- 2 tablespoons red curry paste
- ½-1 teaspoon crushed red pepper flakes (more to taste)
- 26 ounces unsweetened coconut milk
- 1 teaspoon salt (more to taste)
- ¼ cup cold water + 2 tablespoons corn starch
- 1 tablespoon fresh-squeezed lime juice
At a glance
PER SERVING · TIME 30M
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
- 1353mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1026mg
- Calcium
- 153mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.