Tomato coconut curry with chickpeas, broccoli and zucchini

Name: Tomato coconut curry with chickpeas, broccoli and zucchini Recipe
Yield: 8
Ingredients: Ingredients:; Chickpeas (garbanzo beans) 4 cup (remove); *Rooster Brand Coconut Milk 1 cup (remove); *Del Monte Petite Cut Diced Tomatoes 2.5 cup (remove); Broccoli frozen 1 package (10 oz) (remove); Zucchini 1 cup sliced (remove); Onions raw 1 large (remove); *Canola Oil 3 tbsp (remove); Ginger Root 4 tsp (remove); Turmeric ground 3 tsp (remove); *Cumin seed 5 tsp (remove); Salt 2 tbsp (remove); *Adobo 2 tsp (remove)

Number of Servings: 8

Ingredients

Ingredients:Chickpeas (garbanzo beans), 4 cup (remove)*Rooster Brand Coconut Milk, 1 cup (remove)*Del Monte Petite Cut Diced Tomatoes, 2.5 cup (remove)Broccoli, frozen, 1 package (10 oz) (remove)Zucchini, 1 cup, sliced (remove)Onions, raw, 1 large (remove)*Canola Oil, 3 tbsp (remove)Ginger Root, 4 tsp (remove)Turmeric, ground, 3 tsp (remove)*Cumin seed, 5 tsp (remove)Salt, 2 tbsp (remove)*Adobo, 2 tsp (remove)

Directions

Serving Size: makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BECKXR.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 264.5
Total Fat: 10.2 g
Cholesterol: 0.0 mg
Sodium: 2,636.6 mg
Total Carbs: 36.6 g
Dietary Fiber: 8.6 g
Protein: 8.8 g

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