This vegan coconut chickpea curry is a delicious and flavorful dish that can be prepared in just 20 minutes. For added convenience, you can use pre-cut veggies from the grocery store’s salad bar. Serve this curry over cooked brown rice for a satisfying and wholesome dinner. It’s important to choose a simmer sauce with low sodium content and check the ingredient list for any non-vegan ingredients like cream or fish sauce. If you prefer a spicy kick, you can add a few dashes of your favorite hot sauce at the end.
Ingredients:
- 2 teaspoons avocado oil or canola oil
- 1 cup chopped onion
- 1 cup diced bell pepper
- 1 medium zucchini, halved and sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 ½ cups coconut curry simmer sauce (see Tip)
- ½ cup vegetable broth
- 4 cups baby spinach
- 2 cups precooked brown rice, heated according to package instructions
Instructions:
- Heat oil in a large skillet over medium-high heat.
- Add onion, bell pepper, and zucchini to the skillet. Cook, stirring often, until the vegetables begin to brown, approximately 5 to 6 minutes.
- Add chickpeas, coconut curry simmer sauce, and vegetable broth to the skillet. Stir well and bring to a simmer.
- Reduce the heat to medium-low and let the curry simmer until the vegetables are tender, approximately 4 to 6 minutes.
- Just before serving, stir in the baby spinach.
- Serve the curry over the heated brown rice.
Tip: Look for a prepared curry sauce with no more than 400 mg of sodium per serving.
Nutrition Facts (per serving):
- Calories: 471
- Fat: 18g
- Carbohydrates: 66g
- Protein: 11g
- Fiber: 11g
- Sodium: 576mg
- Vitamin A: 5024IU
- Vitamin C: 79mg
- Calcium: 119mg
- Iron: 4mg
- Potassium: 489mg
