1) Cook Jasmine Rice according to directions
2) Meanwhile add red bell pepper, onion, zucchini, and 1/2 cup of water to large pan with a sprinkle of salt on medium high heat
3) When water is nearly evaporated, stir in curry spice blend and cook for about a minute
4) Add milk, sugar, chickpeas, and salt. Stir and bring to a boil.
5) Cover and reduce the heat to a simmer for about 10 minutes until at desired consistency and sauce has thickened
6) Stir in lime juice and serve over rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (471g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 751 | ||
Calories from Fat: 286 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.7g | 42 % | |
Saturated Fat 27.1g | 135 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.9mg | 1 % | |
Potassium 964.9mg | 25 % | |
Total Carbohydrate 106.7g | 31 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 101g | ||
Protein 13.6g | 19 % | |
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: 751
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