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2 teaspoons neutral oil, such as canola or avocado
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1 cup chopped onion
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1 cup diced bell pepper
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1 medium zucchini, halved and sliced
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1 (15 ounce) can chickpeas, drained and rinsed
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1 ½ cups coconut curry simmer sauce (see Tip)
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½ cup vegetable broth
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4 cups baby spinach
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2 cups precooked brown rice, heated according to package instructions
Vegan Coconut Chickpea Curry
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
Nutrition Information
117
Calories
23g
Carbohydrates
17g
Protein
360mg
Potassium
2g
Fiber
7g
Sugar
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