Vegan Coconut Chickpea Curry
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Source: EatingWell.com, August 2018
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving.
Nutrition Facts
Serving Size: 1 1/2 cups curry & 1/2 cup rice
Per Serving:
471 calories; protein 10.9g; carbohydrates 65.8g; dietary fiber 10.7g; sugars 12.3g; fat 18g; saturated fat 8.2g; cholesterol 3.8mg; vitamin a iu 5023.5IU; vitamin c 79.2mg; folate 99.1mcg; calcium 119.1mg; iron 4.2mg; magnesium 119.8mg; potassium 489mg; sodium 576.2mg; thiamin 0.3mg; added sugar 7g.
Exchanges:
3 fat, 3 starch, 2 vegetable, 1 other carbohydrate, 1/2 lean protein
