Curry has a moderate to strong flavor, so add it early in the cooking process for good balance with pineapple, coconut and ginger. Robin Haas, Cranston, Rhode Island.
1 can Garbanzo beans or chickpeas, rinsed and drained
1 inch Large onion, cut into 1 pieces
1 cup Julienned Carrots
1 Medium sweet red pepper, cut into strips
0.5 cup Light coconut milk
2 tablespoon Cornstarch
2 tablespoon Sugar
3 teaspoon Curry powder
2 Garlic cloves, minced
2 teaspoon Minced fresh gingerroot
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Lime juice
0.5 teaspoon Crushed Red Pepper Flakes
Hot cooked rice
0.33333333333333326 cup Minced Fresh Basil
Toasted sweetened shredded coconut, optional
Nutrition value
106
calories per serving
7 g Fat1 g Protein10 g Carbs3 g FiberOther
Current Totals
7 g Fat
1 g Protein
10 g Carbs
3 g Fiber
MacroNutrients
Carbs
10 g
Protein
1 g
Fiber
3 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
34 mg
Iron
1 mg
Vitamin A
720 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
1 mg
Phosphorus
25 mg
Selenium
1 mcg
Zinc
0 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
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