1.6 KiB
1.6 KiB
Vegan 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
- Rice
Bring water to a boil. Add rice. Reduce heat to medium. Cook covered until all water is absorbed. Still occasionally.
- Curry Sauce
Wisk together coconut milk and curry paste. Slowly bring up to temperature over medium-low heat.
- 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).
- 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