Family Food on the Table · by Kathryn Doherty★ 4.5 (174)
Quick and Easy Vegetarian Curry
NUTRITION · PER SERVING15M COOK
CAL 15%·PRO 39%
CARBS 44G57% OF CAL
12G FIBER14G SUGAR18G OTHER
FAT 7G20% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian curry made with chickpeas, spinach, and peas in a spiced tomato and yogurt sauce. Warm and flavorful, this comes together in 15 minutes for an easy weeknight dinner.
mainindiancurrybeans🍳 skilletgluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil (or coconut oil)
- 1 small yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons curry powder
- 1 (14.5 oz.) can diced fire-roasted tomatoes, drained
- 3/4 cup plain Greek yogurt (I use nonfat)
- 1/2 cup milk of choice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2 cups fresh baby spinach
- 1 cup green peas (thawed, if frozen)
- Chopped cilantro or parsley (chopped peanuts, sliced green onions, squeeze of fresh lime juice)
At a glance
PER SERVING · TIME 15M
CAL 15%·PRO 39%
CARBS 44G57% OF CAL
12G FIBER14G SUGAR18G OTHER
FAT 7G20% OF CAL
1G SAT6G 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
- 5m
- Cook
- 10m
- Sodium
- 802mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 227mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 802MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.