Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1106)
Creamy Coconut Chickpea Curry
NUTRITION · PER SERVING45M COOK
CAL 23%·PRO 24%
CARBS 42G36% OF CAL
13G FIBER13G SUGAR16G OTHER
FAT 31G60% OF CAL
24G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy coconut chickpea curry made in one pot with garam masala, curry powder, and lime. A flavorful, budget-friendly vegan dinner perfect for meal prep.
mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil
- 1 medium red onion or yellow onion (diced)
- 14 ounces fresh or canned tomatoes (diced (400g))
- sea salt & ground black pepper (to taste)
- 16 ounces canned chickpeas (drained & rinsed (454g))
- 3 garlic cloves (minced)
- 1 ½ tablespoons garam masala - I use this one
- 1 teaspoon curry powder I use this one
- ¼ teaspoon cumin
- 13.5 ounces canned coconut milk* ((383g))
- 2 teaspoons coconut flour (OPTIONAL**)
- 1 small lime (juice of)
At a glance
PER SERVING · TIME 45M
CAL 23%·PRO 24%
CARBS 42G36% OF CAL
13G FIBER13G SUGAR16G OTHER
FAT 31G60% OF CAL
24G SAT7G 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
- 30m
- Sodium
- 260mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 90mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 260MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.