Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
2teaspoonscoconut or olive oil
1tablespoonminced ginger
2garlic clovesminced
2tablespoonsred curry paste
5cupsvegetable broth
1 14.5ozcan lite coconut milk
1large carrotor 2 medium, if you can’t find a large one, peeled, Blade D, noodles trimmed
1large bell pepperBlade A, noodles trimmed
114.5oz can chickpeas, drained and rinsed
4ozsnow peas
saltto taste
cilantroto garnish
Instructions
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.
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.
Garnish the curry with cilantro. Serve.
Recipe 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