Vegan Coconut Chickpea Curry

Vegan Coconut Chickpea Curry

1 Review
From:, August 2018

To make this 20-minute vegan curry even faster, buy pre-cut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons 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
  • 1½ cup Coconut Curry Simmer Sauce (see Tip)
  • ½ cup vegetable broth
  • 4 cups baby spinach
  • 2 cups pre-cooked brown rice, heated according to package instructions


  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini and cook, stirring often until the vegetables begin to brown, 5 to 6 minutes.
  2. Add chickpeas, simmer sauce and broth and bring to a simmer, stirring. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes. Stir in spinach just before serving.
  • Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving.

Nutrition information

  • Serving size: 1½ cups curry plus ½ cup rice
  • Per serving: 471 calories; 18 g fat(8 g sat); 11 g fiber; 66 g carbohydrates; 11 g protein; 99 mcg folate; 4 mg cholesterol; 12 g sugars; 7 g added sugars; 5,024 IU vitamin A; 79 mg vitamin C; 119 mg calcium; 4 mg iron; 576 mg sodium; 489 mg potassium
  • Nutrition Bonus: Vitamin C (132% daily value), Vitamin A (100% dv), Folate (25% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 3 starch, 2 vegetable, 1 other carbohydrate, ½ lean protein

Reviews 1

November 19, 2018
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By: Erin
Delicious and easy. Even my kids liked it. My husband is allergic to coriander. I couldn’t find any simmer sauce without it so I used a can of coconut milk with my own coriander-less curry spice.
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