Cooking Classy · by Jaclyn★ 4.5 (4)
Red Vegetable Curry
NUTRITION · PER SERVING90M COOK
CAL 26%·PRO 30%
CARBS 47G36% OF CAL
16G FIBER15G OTHER16G TOTAL SUGAR
FAT 34G60% OF CAL
19G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh vegetables and chickpeas simmered in a fragrant red curry sauce with coconut milk. Serve over basmati rice for a satisfying vegetarian curry.
mainindiancurrybeans⚙️ food processor🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/4 cup olive oil*
- 1 yellow onion, (coarsely chopped)
- 4 garlic cloves, (thinly sliced)
- 1 (2-inch) piece fresh ginger, (peeled and thinly sliced)
- 2 jalapenos, (thinly sliced, with seeds (optional))
- 2 Tbsp red curry paste
- 2 Tbsp curry powder
- 1 Tbsp ground cumin
- Salt
- 1 (14 oz) can can garbanzo beans, (drained and rinsed)
- 1 head cauliflower, (cut into bite size pieces (mine was nearly 3 lbs))
- 1 red bell pepper, (seeded and thinly sliced)
- 3 cups vegetable broth
- 1 cup tomato sauce
- 1 (14 oz) can unsweetened coconut milk
- Thinly sliced green onions and chopped fresh cilantro, (for garnish)
At a glance
PER SERVING · TIME 90M
CAL 26%·PRO 30%
CARBS 47G36% OF CAL
16G FIBER15G OTHER16G TOTAL SUGAR
FAT 34G60% OF CAL
19G SAT15G 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
- 20m
- Cook
- 1h 10m
- Sodium
- 1421mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1482mg
- Calcium
- 152mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1421MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.