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Vegan Coconut Chickpea Curry

Katie Webster
  • 20 minutes
  • Serves 4

INGREDIENTS

2 tsp

avocado oil or canola oil

1 cup

chopped onion

1 cup

diced bell pepper

1

medium zucchini, halved and sliced

1 15 ounce can

chickpeas, drained and rinsed

1 1/2 cups

coconut curry simmer sauce (see Tip)

1/2 cup

vegetable broth

4 cups

baby spinach

2 cups

precooked brown rice, heated according to package instructions