Chickpea Vegetable Curry
This meatless meal uses canned chickpeas and frozen vegetables, making it extra convenient on weekdays. With flavors that intensify over time, save some for leftovers.
- 2 15-ounce cans of chickpeas
- 1 pound frozen broccoli/cauliflower/carrot blend
- 1 bell pepper, diced
- 1 15-ounce can lite coconut milk
- 1 Tbsp curry paste
- 1 tsp curry powder
- 1 cup brown rice, cooked
Place all ingredients except brown rice in a large pot and simmer until heated through and slightly thickened, about 20 minutes.
While curry is cooking, prepare brown rice according to package instructions.
Serve curry over brown rice.
Per serving: Calories: 385; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Carbohydrate: 58g; Dietary Fiber: 12g; Sugar: 7g; Protein: 16g
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