Green Chickpea Curry with Couscous
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick green curry of chickpeas and tofu with brussels sprouts and couscous, simmered in coconut milk and curry paste. Flavorful and satisfying, this comes together in 30 minutes. A weeknight vegan dinner that doesn't taste like deprivation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tbsp coconut oil
- 1/4 medium yellow onion ((diced // 1/4 onion yields ~1/2 cup))
- 4 cloves garlic ((minced))
- 2 Tbsp minced or grated fresh ginger ((or galangal // skin removed))
- 1/2 cup finely diced carrots
- 1 15-ounce can chickpeas ((thoroughly rinsed and drained))
- 3 1/2 Tbsp green curry paste ((I used Thai Kitchen brand))
- 2 1/2 cups light coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups))
- 1 cup vegetable stock
- 3-4 Tbsp coconut sugar ((or sub maple syrup))
- 1 tsp lime zest ((or a small handful of makrut lime leaf))
- 3/4 cup dry Israeli couscous* ((see notes for substitutions))
- Sea salt ((to taste))
- Baked or pan-fried crispy tofu ((see notes))
- Bean sprouts or shredded Brussels sprouts
- Lime juice
- Fresh basil or cilantro ((chopped/torn))
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
- 10m
- Cook
- 20m
- Sodium
- 822mg
- Total sugar
- 22g
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
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.