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Chickpea and Cauliflower Curry (instant pot/slow cooker) (vegan)
VEGAN BLUEBERRY13Ingredients
45Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup chopped carrots
- 4 cups cauliflower florets
- 1 cup frozen peas
- 1 medium onion (Diced)
- 2 chickpeas (14.oz. Cans, drained/rinsed)
- 4 cloves minced garlic
- 2 1/2 tsp. yellow curry powder
- 1/2 tsp. ground coriander
- 1/4 tsp. crushed red pepper flakes
- 2 cups vegetable broth
- 14 oz. coconut milk
- 1 tsp. sea salt (or Himalayan)
- 1/4 cup fresh basil (Finely Chopped)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol |
| Sodium1410mg59% |
| Potassium960mg27% |
| Protein11g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber11g44% |
| Sugars11g |
| Vitamin A130% |
| Vitamin C120% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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