Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
2teaspoonscoconut or olive oil
2tablespoonsred curry paste
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
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.
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