75 lines
1.6 KiB
Markdown
75 lines
1.6 KiB
Markdown
# Vegan Coconut Chickpea Curry
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Cook time: 20 minutes
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Yields: 4 servings
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Rice:
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* 2/3 cup brown rice
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* 1 1/2 cup water
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Curry Sauce:
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* 1 x 12oz can coconut milk
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* 2+ tablespoons red curry paste
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Curry:
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* 2 teaspoons avocado or canola oil
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* 1 cup onion, chopped
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* 1 cup bell pepper, diced
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* 1 medium zuccini, halved and sliced
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* 1 x 15oz can chickpeas (1/2 dried beans, cooked)
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* 1/2 cup vegetable broth
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* 4 cups baby spinach
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1. Rice
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Bring water to a boil. Add rice. Reduce heat to medium. Cook covered until all water is absorbed. Still occasionally.
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2. Curry Sauce
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Wisk together coconut milk and curry paste. Slowly bring up to temperature over medium-low heat.
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3. Curry
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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).
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4. Serve
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Stir in spinach just before serving. Serve 1 1/2 cups of curry over 1/2 cup of rice.
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## Nutrition information
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Per Serving:
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* 471 calories
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* protein 10.9g
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* carbohydrates 65.8g
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* dietary fiber 10.7g
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* sugars 12.3g
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* fat 18g
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* saturated fat 8.2g
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* cholesterol 3.8mg
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* vitamin a iu 5023.5IU
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* vitamin c 79.2mg
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* folate 99.1mcg
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* calcium 119.1mg
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* iron 4.2mg
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* magnesium 119.8mg
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* potassium 489mg
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* sodium 576.2mg
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* thiamin 0.3mg
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* added sugar 7g
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Exchanges:
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* 3 fat
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* 3 starch
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* 2 vegetables
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* 1 carbohydrate
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* 1/2 lean protein
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