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5
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Splendishes' Curried Vegetables With Chickpeas
A simple curry dish with vegetables and chickpeas.
Course
Main Dish, Vegan
Cuisine
American Fusion
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
249
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
1
tablespoon
fat of choice
I used coconut oil
1
small
onion
chopped
3
medium
potatoes
Yukon Gold
2
cloves
garlic
2
small
zucchini
sliced
1
teaspoon
Garam Masala
1
teaspoon
Turmeric
½
cup
water
½
teaspoon
salt
to taste
2-3
cups
chickpeas
½
teaspoon
cayenne
optional
Instructions
In large sauté pan, add onions, potatoes, and garlic. Sauté until onions are translucent.
Add zucchini, spices, and water to pan. Stir together to coat the vegetables with the mixture.
Cover and cook on low until potatoes are done, 20-30 minutes.
Mix in the cooked chickpeas and serve!
Nutrition
Calories:
249
kcal
|
Carbohydrates:
44
g
|
Protein:
8
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
536
mg
|
Potassium:
994
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
238
IU
|
Vitamin B1:
0.2
mg
|
Vitamin B2:
0.1
mg
|
Vitamin B3:
2
mg
|
Vitamin B5:
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
44
mg
|
Vitamin E:
0.3
mg
|
Vitamin K:
7
µg
|
Calcium:
66
mg
|
Copper:
0.3
mg
|
Folate:
64
µg
|
Iron:
3
mg
|
Manganese:
1
mg
|
Magnesium:
73
mg
|
Phosphorus:
189
mg
|
Selenium:
3
µg
|
Zinc:
1
mg
|
Choline:
53
mg