Try this Vegetable Curry recipe, or contribute your own.
Suggest a better descriptionDrizzle extra virgin in a skillet and sautee onions and garlic for 5 minutes.
Add cauliflower, carrots, and veggie broth and bring to a simmer.
Slowly add coconut milk, chickpeas, and spices and stir.
Let simmer for 20 minutes, stirring occasionally.
Serve with rice and naan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 308 | ||
Calories from Fat: 148 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 12.6g | 63 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 319.4mg | 11 % | |
Potassium 1003.1mg | 26 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 25.1g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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