Free Recipe, Mediterranean Vegan and Vegetarian
Vegan Coconut Chickpea Curry
Makes 4 servings
Prepare your taste buds for a tropical twist with vegan coconut chickpea curry! This vibrant dish combines creamy coconut milk, tender chickpeas, and aromatic spices for a burst of flavor in every bite. Quick to whip up and loaded with goodness, it’s a bowl of comfort that brings the heat and the heartiness. Ready to curry on? Let’s get cooking!
INGREDIENTS
2 cups precooked brown rice, heated according to package instructions
1 cup chopped onion
1 cup diced bell pepper
1 medium zucchini, halved and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 ½ cups coconut curry simmer sauce
½ cup vegetable broth
4 cups baby spinach
2 teaspoons avocado oil or canola oil
INSTRUCTIONS
1. In a big skillet, heat the oil over medium-high heat. Add the onion, pepper, and zucchini. Cook for 5 to 6 minutes, turning frequently, or until the vegetables begin to brown.
2. Add chickpeas, simmer sauce, and broth, and bring to a simmer while stirring. Reduce the heat to medium-low and cook until the vegetables are soft, about 4 to 6 minutes. Just before serving, stir in the spinach. Serve over rice.
This AMAZING Recipe can be found in our new Mediterranean Vegan and Vegetable cookbook here
