Many curry recipes use chicken as the bulk of the meal but you can easily swap out the chicken for a plant-based nutrient source like chickpeas or lentils. A 1-once serving of chickpeas provides 2 grams of fiber, 3 grams of protein, folate (12% of the RDI), manganese (14% of the RDI), and iron (4% of the RDI). Healthline reported that chickpeas also may help keep your appetite under control, manage your weight, support blood sugar control, benefit digestion, and help protect against certain chronic diseases.
If you want to save time and speed up this recipe, buy pre-cut veggies from the grocery store. If you’re not watching your carb intake then you can serve this over brown rice. If you’re on a low-carb diet or following the Smart for Life Program, serve over cauliflower rice. When shopping for the curry sauce, try to find one with less than 400 mg of sodium. Check the label and make sure the sauce is free of cream and fish sauce to make sure it’s vegan. Feel free to modify this recipe by adding a few dashes of hot sauce at the end to give it a kick.
Prep Time: 20 Minutes | Total Time: 20 Minutes
- Non-stick, cooking spray
- 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
- ½ cup vegetable broth
- 4 cups baby spinach
- 2 cups brown rice or cauliflower rice
1. Spray a large skillet with non-stick spray and place over medium-high heat. Cook onion, pepper, and zucchini; stir regularly until veggies start to brown (about 5-6 minutes).
2. Add chickpeas, simmer sauce, and broth to skillet. Bring to a simmer and continue stirring often. Reduce heat to medium-low and continue simmering until veggies are tender (about 4-6 minutes).
3. Add spinach to skillet and cook for one more minute, then serve over your rice of choice.