Vegan Coconut Chickpea Curry

  

 Ingredients

2 tsp neutral 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

Instructions

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. 

 Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving. 

 

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