Curried Vegetable and Chickpea Stew

THE KITCHN
18Ingredients
65Minutes
270Calories

Ingredients
US|METRIC

  • 1 teaspoon olive oil
  • 1 onion (large, diced)
  • 2 yellow potatoes (or medium red, diced)
  • 1 tablespoon kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 1 inch ginger (piece, peeled and grated, about 1 tablespoon)
  • 3 garlic cloves (minced)
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 cups vegetable broth
  • 31 ounces chickpeas (drained and rinsed)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 head cauliflower (cut into bite-sized florets)
  • 28 ounces diced tomatoes (with their juices)
  • 1/4 teaspoon black pepper
  • 10 ounces baby spinach
  • 1 cup coconut milk

NutritionView more

270Calories
Sodium57% DV1360mg
Fat12% DV8g
Protein22% DV11g
Carbs14% DV43g
Fiber40% DV10g
Calories270Calories from Fat70
% DAILY VALUE
Total Fat8g12%
Saturated Fat6g30%
Trans Fat
Cholesterol
Sodium1360mg57%
Potassium1100mg31%
Protein11g22%
Calories from Fat70
% DAILY VALUE
Total Carbohydrate43g14%
Dietary Fiber10g40%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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