Recipes/Curries/Coconut Chickpea Curry.md

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2021-08-27 20:32:54 +00:00
# Vegan Coconut Chickpea Curry
2021-08-28 16:19:13 +00:00
![Coconut Chickpea Curry](https://git.john.me.tz/jpm/Recipes/src/branch/master/images/coconut_chickpea_curry.webp "Coconut Chickpea Curry")
2021-08-27 20:32:54 +00:00
Cook time: 20 minutes
Yields: 4 servings
Rice:
* 2/3 cup brown rice
* 1 1/2 cup water
Curry Sauce:
* 1 x 12oz can coconut milk
* 2+ tablespoons red curry paste
Curry:
* 2 teaspoons avocado or canola oil
* 1 cup onion, chopped
* 1 cup bell pepper, diced
* 1 medium zuccini, halved and sliced
* 1 x 15oz can chickpeas (1/2 dried beans, cooked)
* 1/2 cup vegetable broth
* 4 cups baby spinach
1. Rice
Bring water to a boil. Add rice. Reduce heat to medium. Cook covered until all water is absorbed. Still occasionally.
2. Curry Sauce
Wisk together coconut milk and curry paste. Slowly bring up to temperature over medium-low heat.
3. Curry
Heat oil in a skillet over medium-high heat. Add onion, pepper and zuccini. Cook, stirring often, until vegetables have browned (5-6 minutes). Add chickpeas, broth and curry sauce. When mixture reaches a soft boil reduce to medium-low and simmer until vegetables are soft (4-6 minutes).
4. Serve
Stir in spinach just before serving. Serve 1 1/2 cups of curry over 1/2 cup of rice.
## Nutrition information
Per Serving:
* 471 calories
* protein 10.9g
* carbohydrates 65.8g
* dietary fiber 10.7g
* sugars 12.3g
* fat 18g
* saturated fat 8.2g
* cholesterol 3.8mg
* vitamin a iu 5023.5IU
* vitamin c 79.2mg
* folate 99.1mcg
* calcium 119.1mg
* iron 4.2mg
* magnesium 119.8mg
* potassium 489mg
* sodium 576.2mg
* thiamin 0.3mg
* added sugar 7g
Exchanges:
* 3 fat
* 3 starch
* 2 vegetables
* 1 carbohydrate
* 1/2 lean protein