One pot Vegan Vegetable Curry

MUNCHYESTA(1)
Tanner: "It turned out really great, a nice and creamy cur…" Read More
15Ingredients
30Minutes
470Calories

Ingredients

US|METRIC
  • 3 cups zucchini (Chunks)
  • 2 medium carrots (Diced)
  • 1 can chickpeas (Drained)
  • 1 red bell pepper (Cut into chunks)
  • 1 yellow bell pepper (Cut into chunks)
  • 1 onion (Finely chopped)
  • 4 garlic cloves (Minced)
  • 3 tablespoons curry powder
  • 2 teaspoons marsala (Garam)
  • 1 tablespoon green curry paste
  • 1 can coconut milk
  • 1 tablespoon soy sauce
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon olive oil
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    NutritionView More

    470Calories
    Sodium28% DV680mg
    Fat45% DV29g
    Protein22% DV11g
    Carbs16% DV47g
    Fiber44% DV11g
    Calories470Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat21g105%
    Trans Fat
    Cholesterol
    Sodium680mg28%
    Potassium1050mg30%
    Protein11g22%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber11g44%
    Sugars10g20%
    Vitamin A130%
    Vitamin C200%
    Calcium10%
    Iron25%

    * 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)

    Tanner a month ago
    It turned out really great, a nice and creamy curry sauce that hit the spot, especially over some fluffy quinoa!

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