Vegan Coconut Chickpea Curry

Ingredients

• Avocado oil

  2 tsp or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Curry paste

  2 tbsp or 30g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Spinach

  Raw

  4 cup or 120g

• Brown rice

  Long-grain, cooked

  2 cup or 390g

Directions

1. 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.
2. 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.
3. (source: https://www.eatingwell.com/recipe/267876/vegan-coconut-chickpea-curry/)

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