Chickpea Curry
This curry recipe is packed with plant-based protein and whips up super quick with the help of frozen mixed veggies!
Equipment
- 1 Large skillet with lid
Ingredients
- 1 package frozen mixed vegetables (or frozen vegetables of choice, such as cauliflower, broccoli, carrots, potatoes, peas, or spinach)
- 1 tbsp olive oil
- 1 (15 oz) can of chickpeas drained and rinsed
- 1 (13.5 oz) can of coconut milk
- 2 tbsp curry paste
- 1 tbsp curry powder
- 1 tbsp turmeric
- 2 tbsp peanut butter
- salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook frozen vegetables with olive oil for 5-8 minutes.
- Add chickpeas to skillet, stir, and cook for additional 3 minutes.
- Add coconut milk, curry paste, curry powder, turmeric, peanut butter, salt and pepper to the skillet and stir to combine.
- Cover and let simmer for 15-20 minutes for flavors to fully absorb. Serve with some rice or naan and enjoy!