Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 221.1
Total Fat 4.6 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.6 g
Cholesterol 0.0 mg
Sodium 587.7 mg
Potassium 761.4 mg
Total Carbohydrate 38.9 g
Dietary Fiber 8.5 g
Sugars 6.2 g
Protein 7.9 g
Vitamin A 60.0 %
Vitamin B-12 0.0 %
Vitamin B-6 37.7 %
Vitamin C 86.2 %
Vitamin D 0.0 %
Vitamin E 3.3 %
Calcium 13.5 %
Copper 14.0 %
Folate 39.1 %
Iron 16.5 %
Magnesium 17.5 %
Manganese 49.8 %
Niacin 5.7 %
Pantothenic Acid 8.0 %
Phosphorus 15.1 %
Riboflavin 8.2 %
Selenium 5.0 %
Thiamin 8.5 %
Zinc 9.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Curried Vegetable and Chickpea Stew for Instant Pot

View the full Curried Vegetable and Chickpea Stew for Instant Pot Recipe & Instructions
Submitted by: DAVENSHERI

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Curried Vegetable and Chickpea Stew for Instant Pot

100 calories of Chickpeas (garbanzo beans), (0.35 cup)

31 calories of Thai Kitchen Light Coconut Milk, (1.36 oz)

29 calories of Potato, raw, (0.20 medium (2-1/4" to 3-1/4" dia.))

14 calories of Cauliflower, raw, (0.10 head, medium (5-6" dia))

10 calories of Del Monte Petite Cut Diced Tomatoes, (0.20 cup)

9 calories of Onions, raw, (0.15 cup, chopped)

7 calories of Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, (0.50 serving)

7 calories of Spinach, fresh, (0.10 package (10 oz))

4 calories of Olive Oil, (0.10 1tsp)

3 calories of Brown Sugar, (0.30 tsp unpacked)

3 calories of Vegetable Broth, (0.20 cup)

2 calories of Curry powder, (0.10 tbsp)

1 calories of Garlic, (0.30 clove)

0 calories of Ginger Root, (0.20 tsp)


No nutrition or calorie comments found.