By Penny McDowell
Finely chop the onion. Peel and slice the carrot into thin rounds. Remove seeds from the bell pepper and chop it into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced carrots and chopped bell pepper to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Stir in the curry powder and cook for 1 minute until fragrant.
Add the cooked chickpeas and light coconut milk to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, or until the vegetables are tender and the flavors meld together.
Add the spinach and cook just until wilted, about 2 minutes. Season the curry with salt and pepper to taste.
Serve the chickpea and vegetable curry over the cooked brown rice. Enjoy your meal!
How did this recipe turn out? Let others know!
to rate this recipe
This Vegetarian Main Course Curry recipe is ready in 40 minutes and features cooked brown rice, cooked chickpeas, light coconut milk and other delicious ingredients. Contains 320 calories total.
Finely chop the onion. Peel and slice the carrot into thin rounds. Remove seeds from the bell pepper and chop it into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the sliced carrots and chopped bell pepper to the skillet. Cook for another 5 minutes until the vegetables start to soften.
Stir in the curry powder and cook for 1 minute until fragrant.
Add the cooked chickpeas and light coconut milk to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, or until the vegetables are tender and the flavors meld together.
Add the spinach and cook just until wilted, about 2 minutes. Season the curry with salt and pepper to taste.
Serve the chickpea and vegetable curry over the cooked brown rice. Enjoy your meal!
Calories per Serving: 320
Your Rating:
