The Recipe Critic · by Alyssa Rivers★ 5.0 (2)
Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 41%
CARBS 72G47% OF CAL
20G FIBER0G ADDED18G INTRINSIC34G OTHER18G TOTAL SUGAR
FAT 30G45% OF CAL
19G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian curry loaded with chickpeas, potatoes, and aromatic spices in a coconut milk base. Hearty, flavorful, and ready in 30 minutes.
mainindiancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 teaspoon garlic, minced
- 1 large potato, peeled, cubed
- 1 (15 ounce) crushed tomatoes
- 1 (13.5 ounce) canned coconut milk
- 2 (15 ounce) chickpeas, drained and rinsed
- 1 teaspoon salt
- 1 1/2 Tablespoons curry powder
- 1 tablespoon brown sugar ((optional-if you prefer it slightly sweet))
- fresh cilantro and lime for garnish
At a glance
PER SERVING · TIME 30M
CAL 30%·PRO 41%
CARBS 72G47% OF CAL
20G FIBER0G ADDED18G INTRINSIC34G OTHER18G TOTAL SUGAR
FAT 30G45% OF CAL
19G SAT11G 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
- 1197mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1112mg
- Calcium
- 150mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.