Red Pepper Chickpea Curry
This red pepper chickpea curry is a simple vegan and gluten free dinner that you can whip up in less than 30 minutes making it a great meal for busy weeknights.
Servings: 4
Calories: 515kcal
Ingredients
- 1 (16 oz) jar roasted red peppers
- 1 15.5 oz. can full-fat coconut milk (lite coconut milk also works)
- 2 tablespoons mild harissa
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 teaspoon curry powder
- 2 cups cooked chickpeas or 15 oz. can, drained
- 1 10 oz bag fresh spinach
To Serve:
- Cooked brown or white rice
- Feta if not vegan
- Naan bread
Instructions
- Drain the roasted red peppers and add to a food processor with the coconut milk and harissa. Puree until smooth.
- In a skillet, heat up the olive oil. Add the onion and curry powder and stir fry until onion is translucent, about 3-4 minutes.
- Pour in the pureed pepper mixture and chickpeas. Cook for 8-10 minutes or until it just starts to simmer.
- Stir in spinach and cook until wilted, about 2 minutes.
- Serve over cooked brown rice.
Nutrition
Serving: 1/4 recipe | Calories: 515kcal | Carbohydrates: 42g | Protein: 17.5g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Sodium: 770mg | Fiber: 13.5g | Sugar: 2.5g