By Penny McDowell
Heat 1 tablespoon of olive oil or vegetable oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until translucent.
Stir in the sliced carrots and chopped bell pepper. Cook for another 4-5 minutes, until the vegetables begin to soften.
Add 1 tablespoon of curry powder to the vegetables, stirring well to coat them evenly, and cook for 1 minute until fragrant.
Pour in 1 cup of light coconut milk and stir to combine. Let it simmer for 2-3 minutes.
Add the cooked chickpeas to the pan, stir, and cook for 5 minutes to allow the flavors to meld.
Stir in 2 cups of spinach and cook until wilted, about 2 minutes.
Season with salt and pepper to taste, adjusting the seasoning if necessary.
Serve the chickpea and vegetable curry hot over 1.5 cups of cooked brown rice.
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This Main Course Vegan Vegetarian Curry recipe is ready in 35 minutes and features cooked brown rice, cooked chickpeas, light coconut milk and other delicious ingredients. Contains 420 calories total.
Heat 1 tablespoon of olive oil or vegetable oil in a large pan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes until translucent.
Stir in the sliced carrots and chopped bell pepper. Cook for another 4-5 minutes, until the vegetables begin to soften.
Add 1 tablespoon of curry powder to the vegetables, stirring well to coat them evenly, and cook for 1 minute until fragrant.
Pour in 1 cup of light coconut milk and stir to combine. Let it simmer for 2-3 minutes.
Add the cooked chickpeas to the pan, stir, and cook for 5 minutes to allow the flavors to meld.
Stir in 2 cups of spinach and cook until wilted, about 2 minutes.
Season with salt and pepper to taste, adjusting the seasoning if necessary.
Serve the chickpea and vegetable curry hot over 1.5 cups of cooked brown rice.
Calories per Serving: 420
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