Chickpea Vegetable Curry | Recipe

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.

Ingredients:

• 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 tablespoon curry paste
• 1 teaspoon curry powder
• 1 cup brown rice, cooked

Directions:

Place all ingredients except brown rice in a large pot and simmer until heated through and slightly thickened, about 20 minutes. Serve over brown rice.

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Serves: 4  |  Serving Size: 1/4 recipe

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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