Avatar photo

By Katie Webster

Contributing Editor, Recipe Developer


Recipe: Vegan coconut chickpea curry

If you like a spicy kick, add a few dashes of your favourite hot sauce at the end.


Ingredients

2 tsp avocado oil or canola oil
1 cup chopped onion
1 cup diced bell pepper
1 medium zucchini, halved and sliced
1 (425g) can chickpeas, drained and rinsed
1 ½ cups coconut curry simmer sauce
½ cup vegetable broth
4 cups baby spinach

Method

1. Heat oil in a large skillet over medium-high heat.

2. Add onion, pepper and zucchini.

3. Cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.

4. Add chickpeas, sauce and broth and bring to a simmer, stirring.

5. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes.

6. Stir in spinach just before serving.

Tip: To make it a full, satisfying dinner, serve over cooked brown rice.

Recipe supplied by Katie Webster for Eating Well

Read more on these topics

food recipe

For more news your way

Download our app and read this and other great stories on the move. Available for Android and iOS.