Eating Well Magazine
1 minute read
15 Jan 2020
2:06 pm

Recipe: Vegan coconut chickpea curry

Eating Well Magazine

If you like a spicy kick, add a few dashes of your favourite hot sauce at the end.

Vegan coconut chickpea curry. Picture: Supplied


2 tsp avocado oil or canola oil
1 cup chopped onion
1 cup diced bell pepper
1 medium zucchini, halved and sliced
1 (425g) can chickpeas, drained and rinsed
1 ½ cups coconut curry simmer sauce
½ cup vegetable broth
4 cups baby spinach


1. Heat oil in a large skillet over medium-high heat.

2. Add onion, pepper and zucchini.

3. Cook, stirring often, until the vegetables begin to brown, 5 to 6 minutes.

4. Add chickpeas, sauce and broth and bring to a simmer, stirring.

5. Reduce heat to medium-low and simmer until the vegetables are tender, 4 to 6 minutes.

6. Stir in spinach just before serving.

Tip: To make it a full, satisfying dinner, serve over cooked brown rice.

Recipe supplied by Katie Webster for Eating Well

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