This meatless meal makes use of canned chickpeas and frozen greens, making it further handy on weekdays. With flavors that intensify over time, avoid wasting for leftovers.
- 2 15-ounce cans of chickpeas
- 1 pound frozen broccoli/cauliflower/carrot mix
- 1 bell pepper, diced
- 1 15-ounce can lite coconut milk
- 1 tablespoon curry paste
- 1 teaspoon curry powder
- 1 cup brown rice, cooked
Place all components besides brown rice in a big pot and simmer till heated by means of and barely thickened, about 20 minutes. Serve over brown rice.
Serves: four | Serving Measurement: 1/four recipe
Per serving: Energy: 385; Complete Fats: 11g; Saturated Fats: 6g; Monounsaturated Fats: 0g; Ldl cholesterol: 0mg; Sodium: 120mg; Carbohydrate: 58g; Dietary Fiber: 12g; Sugar: 7g; Protein: 16g
The put up Chickpea Vegetable Curry | Recipe appeared first on Below Armour.