Running on Real Food · by Deryn Macey★ 4.8 (4)
Vegetable Chickpea Curry (Quick & Easy)
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 27%
CARBS 94G75% OF CAL
11G FIBER63G OTHER19G TOTAL SUGAR
FAT 8G15% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, flexible curry of chickpeas and whatever vegetables you have on hand, simmered in coconut milk and spices. Serve over rice for a complete weeknight dinner.
mainindiancurrybeans🍳 skillet🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 19 oz. can chickpeas (drained and rinsed (330 g, approx. 2.5 cups))
- 2 bell peppers (any color, thinly sliced (approx. 250 g))
- 4 cups chopped broccoli (approx. 300 g)
- 1 medium white onion (300 g, approx. 2 cups)
- 3 cloves garlic (minced (or 1 tsp garlic powder))
- 1 tbsp curry powder
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1 14 oz. can light or full-fat coconut milk
- 1 tbsp soy sauce or gluten-free tamari
- 1 tsp coconut sugar or maple syrup
- cooked white or brown rice (for serving)
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 27%
CARBS 94G75% OF CAL
11G FIBER63G OTHER19G TOTAL SUGAR
FAT 8G15% OF CAL
5G SAT3G 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
- 10m
- Cook
- 10m
- Sodium
- 1681mg
- 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
- 522mg
- Calcium
- 103mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.