Choosing Chia · by Jessica Hoffman★ 5.0
Coconut Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 23%
CARBS 40G47% OF CAL
10G FIBER0G ADDED0G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 17G45% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas simmered in curry paste and coconut milk with kale and spices in one pot. An easy weeknight curry ready in 30 minutes.
mainthaicurrybeans🍲 stockpotgluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp avocado oil (or vegetable oil)
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 piece fresh ginger (about 3 inches), peeled and chopped
- 2 cans (14 oz each) chickpeas, drained
- 1/2 tsp turmeric powder
- 2-3 tbsp yellow curry paste (or any curry paste you prefer)
- 1-2 tbsp tamari
- 1 tbsp coconut sugar (or sub brown sugar or maple syrup)
- 1 tbsp lime juice
- 1 cup full-fat coconut milk
- 3/4 cup vegetable stock
- 1 cup chopped kale
- Salt and pepper, to taste
- (Optional) Yogurt, cilantro, and crushed peanuts for serving
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 23%
CARBS 40G47% OF CAL
10G FIBER0G ADDED0G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 17G45% OF CAL
9G 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
- 10m
- Cook
- 20m
- Sodium
- 921mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 921MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.