Vegan Curry
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Food Faith Fitness · by Lori Mauer★ 5.0 (2)

Vegan Curry

NUTRITION · PER SERVING40M COOK
CAL 40%·PRO 39%
CARBS 62G31% OF CAL
19G FIBER24G OTHER19G TOTAL SUGAR
FAT 58G66% OF CAL
43G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegan curry packed with sweet potatoes, chickpeas, cauliflower, broccoli, and coconut milk with warm spices. Ready in just 40 minutes.

mainthaicurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 tablespoons olive oil
  • 1/2 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 2 tablespoons curry powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegan Thai red curry paste
  • 2 small sweet potatoes (peeled and cubed)
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups broccoli florets
  • 1 red bell pepper (sliced)
  • 1 large carrot (peeled and chopped)
  • 1 tablespoon tomato paste
  • 1 can 15 ounces chickpeas (drained and rinsed)
  • 2 cans 14 ounces coconut milk
  • 1 teaspoon salt (plus more to taste)
  • 2 1/2 cups baby spinach
  • Brown sugar (to taste (optional))
  • 2 tablespoons lime juice
  • Freshly chopped cilantro (for garnish)
PREP
15M
SODIUM
1099MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.