Vegan Coconut Chickpea Curry

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

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

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.

Nutrition

• Calories: 471 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 0 g
• Cholestérol: 4 mg
• Sodium: 576 mg
• Glucides Totaux: 66 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 12 g
• Protéines: 11 g