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Ingredients
US|METRIC
4 SERVINGS
- 1 garlic (medium to large clove)
- 1/2 tsp. sea salt (plus another few pinches, if desired)
- 3 Tbsp. lime juice (freshly squeezed, zest limes first, see below)
- 14 oz. coconut milk (“lite”)
- 1/4 cup almond butter (can use raw or roasted, see ntoe)
- 1/2 Tbsp. tamari (or coconut aminos for soy-free version)
- 1 1/2 Tbsp. fresh ginger (peeled and roughly chopped)
- 2 tsp. red curry paste (I use Thai Kitchen brand)
- 1/4 tsp. crushed red pepper flakes (optional; or use more if you like the heat!)
- 1/2 tsp. lime zest (zest before juicing)
- 28 oz. chickpeas (drained and rinsed, 3¾ to 4 cups)
- 1 cup red pepper (chopped in small cubes)
- 1 cup zucchini (chopped in similar small pieces, see note)
- 3/4 cup green onion (mostly white bottom portion, but some green as well)
- 3 Tbsp. basil (chopped fresh Thai, basil, or 1/4 cup chopped cilantro,, optional, see note)
- 3 lime wedges (for serving)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol |
| Sodium1040mg43% |
| Potassium1040mg30% |
| Protein16g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate70g23% |
| Dietary Fiber15g60% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C160% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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