Vegan Thai Chickpea Curry
Vegan Thai Chickpea Curry
  • prep: 5 min
  • cook: 20 min
  • total: 25 min
Print Save
  • servings:
  • Ingredients

    • 1 cup jasmine rice, cook to package directions
    • 2 tablespoons virgin coconut oil
    • 1 cup diced red onion
    • 1 clove garlic, minced
    • 1 (15 ounce) can chickpeas, drained & rinsed
    • 1/2 cup canned coconut milk
    • 1 cup cherry tomatoes, halved
    • 1 yellow bell pepper, diced
    • 2 tablespoons thai red curry paste
    • 2 tablespoons chopped fresh cilantro
    • salt & pepper to taste

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 535 % Daily Value *
    • Total Fat: 14 g 21.22%
    • Saturated Fat: 11 g 56.38%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1193 mg 49.7%
    • Calcium: 41 mg 4.12%
    • Potassium: 335 mg 9.56%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 27.08%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 89 g %
    • Dietary Fiber: 4 g 16.22%
    • Sugar: 5 g
    • Protein: 9 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 6.04%
    • Vitamin C 301.47%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch5
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

    OTHER RECIPES YOU MAY LIKE