Vegan Thai Chickpea Curry

MARLA MERIDITH(4)
Gordon Reidsay: "Awesome, switched out tomatoes for spinach and it…" Read More
12Ingredients
25Minutes
630Calories

Ingredients

US|METRIC
  • 2 cups jasmine rice (cook to package directions)
  • 2 tablespoons virgin coconut oil
  • 1 cup diced red onion
  • 1 clove garlic (minced)
  • 15 ounces chickpeas (drained & rinsed)
  • 1/2 cup coconut milk (canned)
  • 1 cup cherry tomatoes (halved)
  • 1 yellow bell pepper (diced)
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons chopped fresh cilantro
  • pepper
  • salt
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    NutritionView More

    630Calories
    Sodium22% DV530mg
    Fat25% DV16g
    Protein27% DV14g
    Carbs36% DV109g
    Fiber32% DV8g
    Calories630Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol
    Sodium530mg22%
    Potassium620mg18%
    Protein14g27%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate109g36%
    Dietary Fiber8g32%
    Sugars4g8%
    Vitamin A10%
    Vitamin C120%
    Calcium10%
    Iron35%

    * 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(4)

    Gordon Reidsay 9 months ago
    Awesome, switched out tomatoes for spinach and it was great. Also added about double the coconut milk.
    barbara busigin a year ago
    This was great. I forgot to add the milk, so I'll just have to make it again and try it as written. Thanks, my family loved it!
    Jason Warmuffin 3 years ago
    Amazing! added potoatoes, mushrooms, few other things. extra coconut milk is a must! would make again
    Terra K. 3 years ago
    I had to double the amount of coconut milk to get the creamy curry sauce I love, but aside from that this was amazing. <3

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