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Chickpea and Vegetable Curry

Chickpea and Vegetable Curry

3 3 3 4 4 3
7
Recipe by
Food.com Food.com

Ingredients

  • 2 onions (sliced)
  • 4 cloves garlic (crushed)
  • 2 tsps curry powder
  • 4 cups gluten-free vegetable stock
  • 15 ozs chickpeas (drained and rinsed, or cook your own from dry)
  • 12 cauliflower (cut into florets)
  • 2 broccoli (cut into florets)
  • 3 cups spinach leaves (washed and chopped roughly)
  • 2 tomatoes (chopped)
  • 10 12 ozs firm tofu (cubed)
  • 1 12 tsps red miso (dissolved in a little)
  • boiling water (or stock)
Prep Time
10 min
Total Time
35 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 610 Calories from Fat 120
% Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 920mg 38%
Potassium 2110mg 60%
Total Carbohydrate 92g 31%
Dietary Fiber 28g 112%
Sugars 20g
Protein 40g
Vitamin A 70%
Vitamin C 330%
Calcium 120%
Iron 60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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