14 Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small yellow onion, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can garbanzo beans, rinsed and drained
  • 1 medium red bell pepper, cut into 1/2" pieces
  • 1 c. sugar snap peas, cut into 1/2" pieces
  • 3 medium yellow zucchini, spiralized
  • 32 oz. low-sodium vegetable broth
  • 1 (13-oz.) can full-fat coconut milk, shaken well
  • 2 tbsp. red curry paste
  • 1/2 tsp. cayenne pepper (optional)
  • 1/2 c. chopped fresh cilantro
Nutrition
458
23% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

47% 30

Saturated

94% 19

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 30

Fiber

43% 11

Sugars

- 11

Sugars, added

- 0

Protein

26% 13

Cholesterol

0% 1

Sodium

64% 1545

Calcium

13% 132

Magnesium

28% 117

Potassium

20% 927

Iron

33% 6

Zinc

18% 2

Phosphorus

39% 272

Vitamin A

11% 97

Vitamin C

93% 84

Thiamin (B1)

16% 0

Riboflavin (B2)

17% 0

Niacin (B3)

13% 2

Vitamin B6

45% 1

Folate equivalent (total)

31% 125

Folate (food)

- 125

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

15% 2

Vitamin K

29% 35
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