Rating: 5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To make this 20-minute vegan curry even faster, buy precut 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.

Source: EatingWell.com, August 2018




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

1 1/2 cups curry & 1/2 cup rice
471 calories; protein 10.9g; carbohydrates 65.8g; dietary fiber 10.7g; sugars 12.3g; fat 18g; saturated fat 8.2g; cholesterol 3.8mg; vitamin a iu 5023.5IU; vitamin c 79.2mg; folate 99.1mcg; calcium 119.1mg; iron 4.2mg; magnesium 119.8mg; potassium 489mg; sodium 576.2mg; thiamin 0.3mg; added sugar 7g.

3 fat, 3 starch, 2 vegetable, 1 other carbohydrate, 1/2 lean protein