Vegan Coconut Chickpea Curry
Ingredients
- 2 tsp avocado oil or canola oil
- 1 cup chopped onion
- 1 cup diced bell pepper
- 1 medium zucchini, halved and sliced
- 1 (15-oz) can chickpeas, drained and rinsed
- 1½ cups Coconut Curry Simmer Sauce (see Note)
- ½ cup vegetable broth
- 4 cups baby spinach
- 2 cups pre-cooked brown rice, heated according to package instructions
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini and cook, stirring often until the vegetables begin to brown, 5 to 6 minutes.
- Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
471
|
471
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 11 | 11 |
| Carb (g) | 66 | 66 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 576 | 576 |
EatingWell Meal Plan
This recipe selected from the eMeals EatingWell Meal Plan.
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