By Penny McDowell
Finely chop the onion, carrot, and bell pepper.
Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3 minutes until it becomes translucent.
Add the chopped carrot and bell pepper to the onion, and sauté for another 5 minutes, stirring occasionally until the vegetables start to soften.
Stir in 1 tablespoon of curry powder and cook for 1 minute until fragrant.
Add the cooked chickpeas and 1 cup of light coconut milk to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add 2 cups of spinach to the skillet, stirring until the spinach wilts into the curry.
Season the curry with salt and pepper to taste. Adjust seasoning as required.
Serve the chickpea and vegetable curry over 1.5 cups of cooked brown rice, dividing evenly among servings.
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This Vegetarian Main Course Curries recipe is ready in 35 minutes and features cooked brown rice, cooked chickpeas, light coconut milk and other delicious ingredients. Contains 420 calories total.
Finely chop the onion, carrot, and bell pepper.
Heat 1 tablespoon of olive oil or vegetable oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for about 3 minutes until it becomes translucent.
Add the chopped carrot and bell pepper to the onion, and sauté for another 5 minutes, stirring occasionally until the vegetables start to soften.
Stir in 1 tablespoon of curry powder and cook for 1 minute until fragrant.
Add the cooked chickpeas and 1 cup of light coconut milk to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer, and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add 2 cups of spinach to the skillet, stirring until the spinach wilts into the curry.
Season the curry with salt and pepper to taste. Adjust seasoning as required.
Serve the chickpea and vegetable curry over 1.5 cups of cooked brown rice, dividing evenly among servings.
Calories per Serving: 420
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