Coconut Vegetable Curry with Chickpeas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.4
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,277.9 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Coconut Vegetable Curry with Chickpeas calories by ingredient


Introduction

From Whole Life Nutrition cookbook From Whole Life Nutrition cookbook
Number of Servings: 4

Ingredients

    1 tbsp. olive oil or virgin coconut oil
    1 tbsp. fresh ginger, grated
    1 1/2 tsp. cumin seeds
    1 tsp. black mustard seeds
    2 small sweet potatoes, cut into cubes
    3 medium carrots, diced
    1/2 tsp. turmeric
    2 tsp. coriander
    1 tsp. curry powder
    1 tbsp. tomato paste
    1 can coconut milk
    1/4 - 1/2 cup water
    2 small zucchini, diced
    1 cup frozen peas
    2 cups cooked chickpeas (I used Mexican red beans)
    2 tsp. salt (I used 1 1/2 tsp.)
    1/2 cup cilantro

Directions

To come. See page 255 Whole Life Nutrition Cookbook.

Serving Size: 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VEGFAERY.