Coconut Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan coconut curry featuring toasted chickpeas and warm spices like garam masala, turmeric, and cinnamon with coconut milk. It's quick to prepare and makes a satisfying plant-based main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon all-purpose flour (to thicken the curry)
- 2 tablespoons garam masala
- 3 teaspoons curry powder
- 1½ teaspoons ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 2 tablespoons coconut oil
- 1 large onion (diced)
- 1 bell pepper (red or orange, diced)
- 1 teaspoon sea salt
- 4 cloves garlic (thinly sliced)
- 2 tablespoons tomato paste
- 2 (15-ounce) cans chickpeas (drained, rinsed, and pat dry)
- 15 ounces can of diced tomatoes
- 15 ounces can of full-fat coconut milk
- ½ cup chopped fresh cilantro
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 261mg
- 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
- 534mg
- Calcium
- 85mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.