Iowa Girl Eats · by Kristin Porter★ 4.9 (9)
Chickpea Vegan Curry
NUTRITION · PER SERVING30M COOK
CAL 40%·PRO 46%
CARBS 106G54% OF CAL
13G FIBER0G ADDED0G INTRINSIC81G OTHER12G TOTAL SUGAR
FAT 33G38% OF CAL
26G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick chickpea curry made with coconut milk, curry paste, and spinach served with rice. Creamy and aromatic with warming spices. Meatless main that satisfies.
mainindiancurrybeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon coconut oil
- 1 shallot (chopped)
- 2 cloves garlic (pressed or minced)
- 1 inch fresh ginger (microplaned or minced)
- 3 Tablespoons Red Thai Curry Paste (see notes)
- 1 vine ripened tomato (chopped (~1/2 cup))
- 15 oz can full fat coconut milk (can use lite)
- 15 oz can chickpeas (drained and rinsed)
- 2 teaspoons coconut sugar (or brown or white sugar)
- drizzle gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 4 cups baby spinach (chopped)
- 1 lime (sliced into wedges)
- For serving: cooked white rice, freshly chopped cilantro
At a glance
PER SERVING · TIME 30M
CAL 40%·PRO 46%
CARBS 106G54% OF CAL
13G FIBER0G ADDED0G INTRINSIC81G OTHER12G TOTAL SUGAR
FAT 33G38% OF CAL
26G SAT8G 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
- 15m
- Cook
- 15m
- Sodium
- 963mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1694mg
- Calcium
- 224mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 963MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.