Oh My Veggies · by Nicole
Vegan Peanut Chickpea Curry (Gluten-free, Oil-free)
NUTRITION · PER SERVING11M COOK
CAL 29%·PRO 39%
CARBS 61G42% OF CAL
19G FIBER23G OTHER19G TOTAL SUGAR
FAT 32G50% OF CAL
22G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chickpea and vegetable curry made with peanut butter and coconut milk. Wholesome, healthy, and ready in minutes, this is comfort food with an Indian twist.
mainindiancurrybeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large onion (chopped)
- 7 oz sugar snap peas
- 1 can chickpeas, drained and rinsed
- 2 tbsp tomato paste
- black pepper (to taste)
- 1/2 can coconut milk
- 2 tsp curry powder
- 1 tbsp turmeric
- 1 tsp garam masala
- 1 tbsp tamari
- 1/2 lemon (juice of)
- 1 tbsp peanut butter
- 1 cup kale (de-stemmed and chopped)
At a glance
PER SERVING · TIME 11M
CAL 29%·PRO 39%
CARBS 61G42% OF CAL
19G FIBER23G OTHER19G TOTAL SUGAR
FAT 32G50% OF CAL
22G 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.
- Cook
- 11m
- Sodium
- 829mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 953mg
- Calcium
- 183mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 829MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.