One Pot Vegetable Chickpea Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming one-pot curry loaded with chickpeas, vegetables, and warm spices like cumin and turmeric in a coconut milk broth. This cozy, plant-based dish is quick and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/2 cup chopped white onion (about 1/2 a medium)
- 4 - 5 minced garlic cloves
- 2 1/2 cups cubed butternut squash (1 small)
- 2 cups broccoli florets
- 1 cup chopped bell pepper (about 1 whole)
- 1 (15 oz) can diced tomatoes
- 1 (14.5 oz) can lite coconut milk
- 3 cups low sodium vegetable broth
- 1 (15 oz) can chickpeas
- 1 teaspoon cumin
- 3/4 teaspoon coriander
- 2 teaspoons curry
- 1/4 teaspoon cinnamon
- 1/2 teaspoon turmeric
- Salt + pepper to taste
- 1 cup chopped kale (optional)
- Cilantro to garnish
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
- 10m
- Cook
- 40m
- Sodium
- 552mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.