Tomato coconut curry with chickpeas, broccoli and zucchini

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tomato coconut curry with chickpeas, broccoli and zucchini calories by ingredient
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Number of Servings: 8


    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)


Serving Size: makes about 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BECKXR.

TAGS:  Vegetarian Meals |

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