Indian Vegetable Curry

FINE COOKING(1)
Frances Johnson: "Perfect! I used a bit less salt and a bit more gi…" Read More
12Ingredients
50Minutes
290Calories

Ingredients

US|METRIC
  • 1 cup unsweetened coconut milk
  • 12 ounces cauliflower florets (cut into bite-size pieces, about 3 cups)
  • 1 large carrot (sliced 1/4 inch thick on the diagonal)
  • 1 yellow onion (medium, halved and thinly sliced lengthwise)
  • 1 tablespoon fresh ginger (minced)
  • 2 teaspoons minced garlic
  • 2 teaspoons hot curry powder (such as Madras)
  • kosher salt
  • 3 ounces baby spinach (about 3 lightly packed cups)
  • 15 ounces chickpeas (drained and rinsed)
  • 2 plum tomatoes (medium, cut into 1/2-inch dice)
  • 3 tablespoons chopped fresh cilantro
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    NutritionView More

    290Calories
    Sodium22% DV520mg
    Fat22% DV14g
    Protein18% DV9g
    Carbs12% DV36g
    Fiber32% DV8g
    Calories290Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol
    Sodium520mg22%
    Potassium820mg23%
    Protein9g18%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber8g32%
    Sugars6g12%
    Vitamin A100%
    Vitamin C90%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Frances Johnson 5 months ago
    Perfect! I used a bit less salt and a bit more ginger. I served it on wild rice. We loved it!

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