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FAST & EASY CHICKPEA CURRY



🥘Today I present to you … a curry recipe that doesn’t take hours to simmer on the stove.

That’s because it uses a store-bought curry simmer sauce, which helps this come together in just minutes.


👉TIP: When you choose a simmer sauce, be sure to check the nutrition label for sodium and choose one that is below 20% of your daily value.


Fast & Easy Chickpea Curry

(makes 4 servings)


● 1 Tbsp avocado or coconut oil

● 1 medium onion, chopped

● 1 large bell pepper, chopped

● 2 large carrots, sliced medium-thin

● 1 15-oz (425 g) can of chickpeas, drained and rinse


d

● 1 cup (240 ml) curry simmer sauce

● ½ cup (120 ml) vegetable broth

● 6 big handfuls of baby spinach

● 2 cups (380 g) of cooked rice


Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, cook, stirring often, for about 5 minutes, until they begin to brown.


Add the chickpeas, simmer sauce, and broth. Bring to a simmer, stirring occasionally. Lower the heat to medium-low and continue to simmer until the vegetables are tender, 5-8 minutes. Stir in the spinach in batches and cook until wilted.


Remove from the heat and serve your curry over rice.




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