Chickpea Curry

Name: Chickpea Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 800 g chickpeas; 400 ml coconut milk; 600 g tomato sauce; 2 onion; 1 tbsp olive oil; 2 tsp curry powder; 1 tsp salt; 1 tsp pepper

A hearty, creamy vegetarian curry simmered with chickpeas, coconut milk, and tomato sauce.

Total time : 20 min
Servings : 6 servings
Difficulty : Easy

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Steps

1

Nutrition · per serving · Estimate

740 kcal

Protein

32 g

Carbs

96 g

Fat

27 g

Macronutrients

Protein

64% RI

32 g

Carbs

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MARIE FRANCESE DA SILVAShared by @mariefrancesedas2aexwh · 1

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Peel and thinly slice the onions, then drain and rinse the chickpeas.

2

Heat the olive oil in a large Dutch oven, then sauté the onions with the curry powder, salt, and pepper until softened.

3

Add the tomato sauce, coconut milk, and then the chickpeas.

4

Simmer over low heat, stirring very regularly, until the chickpeas begin to soften.

15 min

37% RI

96 g

of which sugars

10% RI

8.7 g

Fat

39% RI

27 g

of which saturates

73% RI

15 g

Fiber

21% RI

5.2 g

Minerals

Sodium

15% RI

358 mg

Potassium

101% RI

2028 mg

Calcium

24% RI

194 mg

Iron

67% RI

9.4 mg

Magnesium

62% RI

231 mg

Zinc

50% RI

5 mg

Vitamins

Vitamin C

16% RI

13 mg

Vitamin D

0% RI

0 µg

Vitamin A

3% RI

22 µg

Vitamin B6

7% RI

0.1 mg

Vitamin B12

0% RI

0 µg

8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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