Easy Chickpea Curry

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Ingredients

  • 1 large red bell pepper, diced
  • ½ cup finely diced onion
  • 1 medium zucchini, sliced
  • 1 Tbsp yellow curry powder
  • 1¼ cups canned "lite" coconut milk
  • 1 Tbsp coconut sugar
  • 1 (15-oz) can chickpeas, drained and rinsed
  • ¾ tsp salt
  • 1 Tbsp fresh lime juice
  • For serving: rice or grain of choice (optional)

Instructions

  1. Add the bell pepper, onion and zucchini to a large pan with ½ cup water and a sprinkle of salt over medium heat.
  2. When nearly all the water is gone, add the curry spice blend and stir it around and cook for about a minute.
  3. Add the milk, sugar, chickpeas and salt. Stir well and bring to a boil.
  4. Cover and reduce the heat to simmer for about 10 minutes or until the chickpeas and remaining veggies are at desired tenderness and the sauce has thickened some.
  5. Stir in the lime juice. Eat as is or serve over rice or grain of choice.

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