Name: Vegan Coconut Chickpea Curry
Total time: 20 min
Ingredients: 2 teaspoons avocado oil or canola oil; 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 (see Tip); ½ cup vegetable broth; 4 cups baby spinach; 2 cups precooked brown rice, heated according to package instructions

To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.

Vegan Coconut Chickpea Curry

avocado oil oil

onion

diced bell pepper

zucchini,

(15 ounce) can chickpeas, drained and rinsed

coconut curry simmer sauce (see Tip)

vegetable broth

baby spinach

precooked brown rice,

Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.


Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving. Serve over rice.


I made my own coconut curry simmer sauce and it had a lot of heat! But I LOVED this dish!

Quick and Delicious!  My teenage daughter asks me to make this frequently, it's one of her favorites.  Thanks for the recipe!

This was delicious and I am not a fan of chickpeas or zucchini.

Loved the veggies. Used the Trader Joe's yellow curry sauce and served over short-grain brown rice. It was tasty. Will double the next time so there are leftovers...this recipe was enough for 3 hungry adults.

Very tasty. I am not a fan of chick peas so I substituted them with prawns.. yum

I ate it with brown rice, it was goooooood

Easily one of my favorite quick weeknight dinner recipes!

Easy! Small portion was filling. Nice mouth feel - chickpeas.

Delicious and easy. Even my kids liked it. 
My husband is allergic to coriander. I couldn’t find any simmer sauce without it so I used a can of coconut milk with my own coriander-less curry spice.

Vegan Coconut Chickpea Curry

Total: 20 minutes

Author : Katie Webster

Ingredients

Instructions

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