Dinner
Vegan Coconut Chickpea Curry
Tender zucchini, sweet bell pepper, and creamy chickpeas soak up rich coconut curry, while fresh spinach wilts into the silky sauce. Ladled over warm brown rice, each bite tastes lush and comforting.
- Total
- 32 min
- Prep
- 20 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 471
- Protein
- 11g
- Carbs
- 66g
- Fat
- 18g
- Fiber
- 11g
- Sugar
- 12g
- Sodium
- 576mg
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 ounce) can chickpeas, drained and rinsed
- 1 1/2 cup coconut curry simmer sauce (see Tip)
- 1/2 cup vegetable broth
- 4 cup baby spinach
- 2 cup precooked brown rice, heated according to package instructions
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; 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. Serve over rice.