Naturally Ella · by Erin Alderson★ 4.8
Green Curry with Potatoes and Chickpeas
NUTRITION · PER SERVING35M COOK
CAL 32%·PRO 25%
CARBS 101G63% OF CAL
9G FIBER85G OTHER7G TOTAL SUGAR
FAT 22G31% OF CAL
15G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant green curry with potatoes and chickpeas in coconut milk, garnished with cilantro. A satisfying plant-based curry with creamy sauce and mild spice.
mainthaicurrybeans🌀 blender🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons coconut oil
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon minced ginger
- 1 small jalapeno (deseeded and minced)
- 3 tablespoons thai green curry paste
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1 cup whole-fat coconut milk
- ⅓ cup loosely packed cilantro
- 1/2 pound fingerling potatoes (¼” sliced)
- 1 cup chickpeas (drained and rinsed if using canned)
- 2 cups Brown rice (for serving)
- Toasted coconut (for serving)
- Fresh cilantro (for serving)
At a glance
PER SERVING · TIME 35M
CAL 32%·PRO 25%
CARBS 101G63% OF CAL
9G FIBER85G OTHER7G TOTAL SUGAR
FAT 22G31% OF CAL
15G 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
- 10m
- Cook
- 25m
- Sodium
- 332mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 50mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 332MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.