Curry with Apples
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming vegetarian curry with coconut milk, chickpeas, and aromatic spices, brightened by sweet fall apples and finished with kale. Served over rice, it's a cozy, nourishing meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tablespoons olive oil
- 1 large onion (chopped)
- 2 large cloves garlic (minced)
- 1 1-inch piece fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1 14 ounce can diced fire-roasted tomatoes
- 1 14 ounce can light coconut milk
- 1/2 cup vegetable broth
- 1 3/4 cups peeled and chopped carrot (about 4 to 5 medium large)
- 1 cup peeled and chopped apple (about 1 medium)
- 1 15 ounce can chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
- 1 cup thinly sliced de-stemmed kale leaves
- Cooked basmati rice
- Chopped fresh cilantro
- Chopped raw cashews
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 865mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 160mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.