The assortment of vegetables in this vegan one-pot dish add varying textures and flavors to make each forkful exciting. The sweet potato balances the savory spices nicely. Serve this bright and flavorful curry with rice or rice noodles.
Ingredients For One-Pot Coconut Milk Curry With Chickpeas Recipe
2 tablespoon Avocado or canola oil
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
2 cup Chopped Onion
2 Large Cloves Garlic, Minced
1 tablespoon Minced Fresh Ginger
1 tablespoon Curry powder
0.25 teaspoon Crushed Red Pepper
0.75 teaspoon Salt
1 can Coconut milk
1 cup Low Sodium Vegetable Broth
2 cup Chopped Tomatoes
0.5 inch 1 medium sweet potato, cut into
1.5 cup Cut green beans
1 can No salt added chickpeas, rinsed
0.5 cup Chopped cilantro
Nutrition value
100
calories per serving
5 g Fat8 g Protein4 g Carbs5 g FiberOther
Current Totals
5 g Fat
8 g Protein
4 g Carbs
5 g Fiber
MacroNutrients
Carbs
4 g
Protein
8 g
Fiber
5 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
56 mg
Iron
3 mg
Vitamin A
1362 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
62 mg
Manganese
1 mg
Phosphorus
70 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment