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Curry Veggie 'Stoup' Recipe

Looking for an easy Curry Veggie 'stoup' recipe? Learn how to make Curry Veggie 'stoup' using healthy ingredients.


Submitted by fluffydragon

Makes 3 servings



Entree of cooked veggies and light coconut milk + curry powder

Recipe Ingredients for Curry Veggie 'stoup'

1 cup Chickpeas (Garbanzo Beans, Bengal Gram), Mature Seeds, Canned
1 large whole (3" dia) Tomatoes, Red, Ripe
1 large Onions
1 cup, chopped(175 g) Chard, Swiss
2 serving Coconut Milk
2 clove Garlic
4 tbsp Curry Powder
1/2 cup Spinach
2 serving Natural Foods - Organic Vegetable Broth
1 cup Broccoli
1 can Tomatoes, Red, Ripe
1 Tbsp 37% Light Buttery Spread
0.3 tbsp Extra Virgin Olive Oil

Recipe Directions for Curry Veggie 'stoup'

  1. Slice onions, finely chop garlic, roughly chop chard, chop tomatoes.

  2. add butter and oil to pan over med/high heat and brown onions lightly.

  3. add garlic, drained chickpeas and greens, stir.

  4. add coconut milk, broth and curry + red pepper flakes if desired.

  5. add tomatoes and broccoli.

  6. heat through and serve in large bowl, makes very large serving

Categories

Main Dish

Nutrition Facts
Serving Size 555.3g
Amount Per Serving
Calories
326
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
5.1g
25%
Trans Fat
0.0g
Sodium
771mg
32%
Potassium
1114mg
32%
Total Carbohydrates
46.4g
15%
Dietary Fiber
13.5g
54%
Sugars
8.5g
Protein
11.7g
Vitamin A 177% Vitamin C 96%
Calcium 22% Iron 41%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
83% confidence
A
  Good points
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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