Peanut-Ginger Chickpea Curry Recipe
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Quick to make and very filling combination of peanut butter and coconut milk with chickpeas and tomatoes.
4.8
18 Rating -
Rate
Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Peanut-Ginger Chickpea Curry Recipe
- 1/4 cup White Rice
- 1/2 cup Water
- 0.17 can Coconut milk
- 0.83 tablespoon Peanut butter
- 0.33 can Chickpeas , rinsed and drained
- 0.33 teaspoon Ground ginger, or to taste
- 1/50 teaspoon Ground cinnamon, or to taste
- 1/50 teaspoon Cayenne pepper, or to taste
- 0.17 can Diced Tomatoes, Drained
Nutrition
value
value
185
calories per serving
< 1 g Fat4 g Protein39 g Carbs2 g FiberOther
Current Totals
- Fat< 1g
- Protein4g
- Carbs39g
- Fiber2g
MacroNutrients
- Carbs39g
- Protein4g
- Fiber2g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium16mg
- Iron2mg
- Vitamin A2mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B93mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium38mg
- Manganese< 1mg
- Phosphorus84mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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