# Vegan Coconut Chickpea Curry

![Coconut Chickpea Curry](/jpm/Recipes/src/branch/master/images/coconut_chickpea_curry.webp "Coconut Chickpea Curry")

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