Vegetable and Chickpea Curry Recipe

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Vegetable and Chickpea Curry
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Ingredients:

Directions:

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
  2. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.69 Kcal (1418 kJ)
Calories from fat 131.86 Kcal
% Daily Value*
Total Fat 14.65g 23%
Cholesterol 0.05mg 0%
Sodium 252.87mg 11%
Potassium 607.12mg 13%
Total Carbs 44.97g 15%
Sugars 9.63g 39%
Dietary Fiber 11.07g 44%
Protein 10.76g 22%
Vitamin C 46.3mg 77%
Vitamin A 0.9mg 30%
Iron 17.6mg 98%
Calcium 105.7mg 11%
Amount Per 100 g
Calories 109.6 Kcal (459 kJ)
Calories from fat 42.67 Kcal
% Daily Value*
Total Fat 4.74g 23%
Cholesterol 0.02mg 0%
Sodium 81.83mg 11%
Potassium 196.46mg 13%
Total Carbs 14.55g 15%
Sugars 3.12g 39%
Dietary Fiber 3.58g 44%
Protein 3.48g 22%
Vitamin C 15mg 77%
Vitamin A 0.3mg 30%
Iron 5.7mg 98%
Calcium 34.2mg 11%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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