Chickpea Potato Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan curry of chickpeas, potatoes, and vegetables in a coconut milk sauce with warm spices. Rich, satisfying, and flavorful. Ready in under 40 minutes and tastes even better the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium white onion (diced (approx. 2 cups, 350 g))
- 3 cloves garlic (minced)
- 2 tsp fresh ginger (minced)
- 1 tsp turmeric
- 3 tbsp red curry paste
- 4 medium carrots (peeled and chopped (approx. 2 cups, 300 g))
- 4 cups peeled and cubed potato (660 g)
- 2 cups chopped cauliflower (250 g)
- 1/2 a medium zucchini (diced (approx. 1 cup, 125 g))
- 1 can (14 oz) light or full-fat coconut milk
- 1 cup vegetable broth
- 1.5 cups green peas (200 g)
- 19 oz can chickpeas (drained and rinsed (approx. 2 cups))
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 772mg
- 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
- 1148mg
- Calcium
- 104mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 772MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.