Vegan Chickpea Curry With Coconut Romanesco
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant vegan curry of chickpeas and fresh romanesco simmered in a coconut-curry broth with ginger, lemongrass, and chili. Served over rice, this quick dinner is bursting with bold Southeast Asian flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tbsp ginger (peeled and minced)
- 4 leaves kaffir lime (stem removed and finely chopped)
- 1 stalk of lemongrass (finely chopped, white part only)
- 1/2 red chili (deseeded and finely chopped)
- 2 tsp coconut oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 14 oz coconut milk ((400g))
- 1 head of romanesco (cleaned and broken down into florets)
- 1 cup chickpeas (drained and rinsed)
- 2 tsp soy sauce, gluten-free variety if needed
- TO SERVE:
- rice (cooked )
- lime wedges
- 1/3 cup cilantro ((coriander leaves))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 832mg
- 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
- 1343mg
- Calcium
- 169mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 832MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.