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19Ingredients
45Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (diced)
- 2 cloves garlic (finely minced)
- 1 Tbsp. ginger (freshly grated)
- 2 Tbsp. curry powder
- 1 Tbsp. ground coriander
- 1 tsp. cumin
- 1 tsp. turmeric
- 1 tsp. pepper
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 cup crushed tomatoes
- 1 1/2 cups vegetable stock
- 1 cup coconut milk
- 1/2 head cauliflower (chopped)
- 2 carrots (sliced)
- 2 cups sweet potato (diced, 1 medium)
- 1 cup green beans (chopped)
- 15 oz. chickpeas (drained and rinsed)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol |
Sodium880mg37% |
Potassium940mg27% |
Protein10g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber11g44% |
Sugars8g |
Vitamin A240% |
Vitamin C70% |
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.
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Reviews(6)
Manam 4 years ago
I made a bit of modification but it ended up sooooo good. I swapped onion with spring onions and leek, added a couple of spoons tomato paste, two chicken stock tablets, some chopped coriander and squeezed a bit of lemon at the end
Brandy Miller 5 years ago
it was awesome! But i would like to know if i over looked something? What is in it to keep it from being "vegan curry"?