Bakerita · by Bakerita | Rachel Conners★ 5.0 (24)
Vegan Broccoli Chickpea Curry
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 36%
CARBS 77G53% OF CAL
11G FIBER0G ADDED9G INTRINSIC57G OTHER9G TOTAL SUGAR
FAT 23G37% OF CAL
10G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan curry with chickpeas, broccoli, and carrots in a creamy coconut sauce spiced with curry powder and turmeric. Ready in 30 minutes.
mainindiancurrybeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil (or avocado oil)
- 1 medium white onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon freshly minced ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne powder (optional, if you want it spicy)
- 1 teaspoon kosher salt (add more to taste)
- 2 carrots (sliced into thin coins)
- 5 cups broccoli florets
- 1 can chickpeas (drained and rinsed)
- 1 (15 oz) can light coconut milk
- 1¼ cups vegetable broth
- ¼ cup creamy peanut butter
- 2 cups fresh spinach
- Juice of ½ a lime
- Rice
- Lime wedges
- Chopped peanuts
- Microgreens
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 36%
CARBS 77G53% OF CAL
11G FIBER0G ADDED9G INTRINSIC57G OTHER9G TOTAL SUGAR
FAT 23G37% OF CAL
10G SAT13G 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
- 25m
- Sodium
- 831mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 897mg
- Calcium
- 131mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.