FeelGoodFoodie · by Yumna Jawad
Chickpea Curry Recipe
NUTRITION · PER SERVING35M COOK
CAL 39%·PRO 37%
CARBS 98G50% OF CAL
14G FIBER0G ADDED0G INTRINSIC71G OTHER13G TOTAL SUGAR
FAT 39G45% OF CAL
24G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant one-skillet curry of chickpeas simmered in coconut milk and tomatoes with warming spices. Vegan-friendly and served with rice or naan for a satisfying dinner.
mainindiancurrybeans🍳 skilletdairy freegluten freelow lactoseveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) canned diced tomatoes (no salt added)
- 1 (15-ounce) can coconut milk
- 2 (15-ounce) can chickpeas (rinsed and drained)
- Cooked basmati rice or naan (for serving)
At a glance
PER SERVING · TIME 35M
CAL 39%·PRO 37%
CARBS 98G50% OF CAL
14G FIBER0G ADDED0G INTRINSIC71G OTHER13G TOTAL SUGAR
FAT 39G45% OF CAL
24G SAT15G 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
- 25m
- Sodium
- 1016mg
- 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
- 747mg
- Calcium
- 127mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1016MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.