Directions:
- Fry onion, garlic and ginger in large pot until onion appears translucent.
- Add the spices and continue to cook for 2 minutes, constantly stirring.
- Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
- Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
- Before serving, take off the heat and stir in the cilantro.
- Garnish with the coconut and a slice of lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.93 Kcal (686 kJ) | ||
| Calories from fat | 46.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Sodium | 64.96mg | 3% | |
| Potassium | 579.4mg | 12% | |
| Total Carbs | 26.65g | 9% | |
| Sugars | 6.54g | 26% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 32.3mg | 54% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3mg | 16% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 65.06 Kcal (272 kJ) | ||
| Calories from fat | 18.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 8% | |
|---|---|---|---|
| Sodium | 25.78mg | 3% | |
| Potassium | 229.96mg | 12% | |
| Total Carbs | 10.58g | 9% | |
| Sugars | 2.6g | 26% | |
| Dietary Fiber | 2.51g | 25% | |
| Protein | 1.98g | 10% | |
| Vitamin C | 12.8mg | 54% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 1.2mg | 16% | |
| Calcium | 32.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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