Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)
Peanut Butter Curry
NUTRITION · PER SERVING35M COOK
CAL 35%·PRO 44%
CARBS 93G53% OF CAL
14G FIBER62G OTHER17G TOTAL SUGAR
FAT 28G36% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy curry made with peanut butter, coconut milk, and chickpeas with vegetables and warm spices. Rich, comforting, and easy to make.
mainbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1 medium onion, (diced)
- 2 garlic cloves, (minced)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 (13.5 ounce/398 ml) can light coconut milk
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 (15.5 ounce/439 gram) can chickpeas, (drained and rinsed)
- 1/3 cup creamy natural peanut butter
- 2 tablespoons organic brown sugar
- 1 medium broccoli crown, (broken into florets)
- 1 medium red bell pepper, (diced)
- Salt, (to taste)
- 1/4 cup roasted and salted peanuts, (chopped)
- 1/4 cup chopped fresh cilantro
- Cooked rice, (for serving)
At a glance
PER SERVING · TIME 35M
CAL 35%·PRO 44%
CARBS 93G53% OF CAL
14G FIBER62G OTHER17G TOTAL SUGAR
FAT 28G36% OF CAL
8G SAT20G 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
- 1112mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 425mg
- Calcium
- 152mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.