Vegan Coconut Chickpea Curry
Heat oil in a large skillet over medium-high heat. Add onion, pepper and zucchini; cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.Advertisement
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. Serve over rice.
Tip: Look for a prepared curry sauce with 400 mg sodium or less per serving.
3 fat, 3 starch, 2 vegetable, 1 other carbohydrate, 1/2 lean protein