Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

I’m a really messy cook. Really. I use an unnecessary amount of pots and pants, I spill everywhere, and I leave every cabinet and drawer open.

It basically looks like a recipe bomb went off when I cook, but still, I feel very zen and relaxed when I’m in the kitchen. I guess I find peace in the chaos!

Today’s recipe is hard to make messy, because it’s a one-pan wonder!

It drives Lu crazy, but I always follow up with the question, “Wasn’t that a delicious meal?” or, “Do you want to cook then?” Now, I’m not saying I’m a martyr – I couldn’t do it without him, because he cleans after and I HATE cleaning. I really do. I’d leave it until the following morning if I could.

Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

There are just so many things I’d rather do than clean. And messes don’t stress me out, like they do my husband, so… needless to say, when he’s out of town for work or whatever, I have to spend about 2 hours cleaning before he gets home, making up for lost time.

This vegan red coconut curry is so easy to make (it’s all in one pan!) and it’s packed with flavor, veggies, and vegan protein (hello, chickpeas!)

It’s one of those totally customizable dishes – add some spinach for extra protein and calcium, or if you’re not a vegan, use your favorite animal protein, like chicken or pork. These easy flavors and veggies go well with all proteins!

Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

Watch our video to learn how to spiralize a carrot using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Watch our video to learn how to spiralize a bell pepper using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 3-4

Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 teaspoons coconut or olive oil
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 5 cups vegetable broth
  • 1 14.5oz can lite coconut milk
  • 1 large carrot (or 2 medium, if you can’t find a large one), peeled, Blade D, noodles trimmed
  • 1 large bell pepper, Blade A, noodles trimmed
  • 1 (14.5oz) can chickpeas, drained and rinsed
  • 4oz snow peas
  • salt, to taste
  • cilantro, to garnish

Instructions

  1. Heat the oil in a saucepot over medium-high heat. Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the curry paste and stir to combine.
  2. Add the vegetable broth and coconut milk, cover, and bring to a boil. Once boiling, add the carrot noodles, bell pepper noodles, chickpeas and snow peas. Season with salt and let cook for 5 minutes or until carrot noodles soften to your preference.
  3. Garnish the curry with cilantro. Serve.

Notes

Per serving (1 out of 3-4) - Calories: 259, Total Fat: 10g, Saturated Fat: 8g, Sodium: 1202mg, Carbs: 37g, Fiber: 10g, Sugars: 9g, Protein: 9g

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Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers

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Comments

  1. ruth Detroit area :
    hi Ali - Directions call for 'zucchini noodles', but there's none listed in ingred list (which is what I glance at when making a grocery list). I think it would be easy enough for you to edit...I betcha one would be about right. I haven't had a single disappointing 'Inspiralized' meal, from books or blog (I use your recipes at least 2-3 times a week), and I can tell this one is going to be good too! ~ ruth
    • ruth Detroit area :
      Oh, I guess you meant to type 'red bell pepper' instead of 'zucchini' in the directions - since the pepper isn't mentioned in the directions but it's in the list of ingreds, it's pictured and also mentioned in the title ~ ruth
  2. Hi! This looks so good! What red curry paste do you use again?
  3. Holy carrot! Where on earth do you find carrots that big? I've wanted to spiralizer carrots but I've only seen carrots as big as maybe one inch in stores near me. Farmer's markets aren't open here but again, never saw a carrot that big. Must be on steroids...lol.
  4. Bookmarking this for tomorrow dinner, looks delicious!
  5. I have a difficult time spiralizing peppers - they seem to slip and get a mushy - is their a trick I am missing. I cook at least one of your recipes a week and want to Thank you for promoting healthy, wonderful recipes and food!
  6. Made this for dinner tonight! I also added in sliced mushrooms which added good texture. The meal had great flavor but I thought it was much more of a soup than a curry - very liquidy, and I only used 4 cups of vegetable broth instead of 5! Will definitely make again but with some modifications to the amount of broth.
    • I agree. This was really more like a soup than a curry. I didn't mind though, as it was healthier this way. I only used one can of broth and used 1 /2 cans of chickpeas. I added lime juice to finish it, and it was really tasty.
  7. Bette DelGrosso :
    This recipe sounds good but the sodium content is off the roof. Not sure if I will attempt it because of it. Could it have been a typo?
    • The high sodium content must be because of the broth. If you can find a super low-sodium version, that should bring it down to within a reasonable range.
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  1. […] saw this chickpea curry on instagram this week and made it. But without any spiralized veggies and with the addition of […]

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