Chickpea Vegetable Curry

[ad_1] <img width="800" height="502" src="https://blog.myfitnesspal.com/wp-content/uploads/2017/11/ChickpeaVegetableCurry-1024x643.jpg" class="attachment-large size-large wp-post-image" alt="" decoding="async" srcset="https://blog.myfitnesspal.com/wp-content/uploads/2017/11/ChickpeaVegetableCurry-1024x643.jpg 1024w, https://blog.myfitnesspal.com/wp-content/uploads/2017/11/ChickpeaVegetableCurry-300x188.jpg 300w, https://blog.myfitnesspal.com/wp-content/uploads/2017/11/ChickpeaVegetableCurry-768x482.jpg 768w, https://blog.myfitnesspal.com/wp-content/uploads/2017/11/ChickpeaVegetableCurry.jpg 1504w" sizes="(max-width: 800px) 100vw, 800px" /> This meatless meal makes use of canned chickpeas and frozen greens, making it additional handy on weekdays. Because the flavors of this dish intensify over time, it’s excellent for leftovers.

Lively time: 10 minutes Complete time: 45 minutes

Chickpea Vegetable Curry Components:

2 15-oz (878g) cans chickpeas 1 lb (454g) frozen broccoli/cauliflower/carrot mix 1 bell pepper, diced 1 15-oz (450g) can lite coconut milk 1 tbsp curry paste 1 tsp curry powder 1 cup (185g) brown rice

Instructions:

Place all elements besides brown rice in a big pot and simmer till heated by and barely thickened, about 20 minutes.

Whereas curry cooks, mix rice and a couple of cups of salted water in a medium pot and convey to a boil. As soon as boiling, scale back the warmth to low, cowl tightly, and simmer for 35–40 minutes, or till the water is absorbed and the rice is tender. Take away the pot from warmth and let the rice sit, coated, for five minutes then fluff the rice gently with a fork.

Divide steamed rice between bowls, high with curry and serve.

Serves: 4 | Serving Dimension: 3/4 cup rice and a couple of cups curry

Diet (per serving): Energy: 493; Complete Fats: 13g; Saturated Fats: 7g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 3g; Ldl cholesterol: 0mg; Sodium: 751mg; Carbohydrate: 75g; Dietary Fiber: 16g; Sugar: 4g; Protein: 17g