Chelsea's Messy Apron · by Chelsea Lords
Vegan Curry
NUTRITION · PER SERVING30M COOK
CAL 41%·PRO 58%
CARBS 98G48% OF CAL
28G FIBER0G ADDED17G INTRINSIC53G OTHER17G TOTAL SUGAR
FAT 39G42% OF CAL
29G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan curry bursting with vegetables in a creamy red pepper coconut sauce, served over rice or with naan. Rich, flavorful, and ready in 30 minutes.
mainindiancurrybeans⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (16-ounce) jar roasted red bell pepper (drained)
- 1 (13.5-ounce) can coconut milk
- 1 cup vegetable stock
- 3 tablespoons coconut oil
- 1 large red onion (diced)
- 2 cups diced carrots (4 to 6 carrots)
- 1-1/2 tablespoons ginger paste
- 1-1/2 tablespoons minced garlic
- 1-1/2 tablespoons yellow curry powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper
- 3 (15.5-ounce) cans navy beans (rinsed and drained)
- 3 cups kale
- 1-1/2 cups frozen peas
- 1 lemon (optional, for serving)
- Fresh parsley (optional, for serving)
- Cooked rice (optional, for serving, see note 1)
- Naan (optional, for serving)
At a glance
PER SERVING · TIME 30M
CAL 41%·PRO 58%
CARBS 98G48% OF CAL
28G FIBER0G ADDED17G INTRINSIC53G OTHER17G TOTAL SUGAR
FAT 39G42% OF CAL
29G SAT10G 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
- 15m
- Cook
- 15m
- Sodium
- 1631mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1355mg
- Calcium
- 330mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.