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Chickpea Vegetable Curry

This meatless meal uses canned chickpeas and frozen vegetables, making it extra convenient on weekdays. With flavors that intensify over time, save some for leftovers.

Chickpea Vegetable Curry

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By: myfitnesspal
Servings
4 servings
Prep Time
5 minutes
Cook Time
20 minutes

Ingredients :

  • 2 15-ounce cans of chickpeas
  • 1 pound frozen broccoli/cauliflower/carrot blend
  • 1 bell pepper, diced
  • 1 15-ounce can lite coconut milk
  • 1 Tbsp curry paste
  • 1 tsp curry powder
  • 1 cup brown rice, cooked

Instructions

  1. Place all ingredients except brown rice in a large pot and simmer until heated through and slightly thickened, about 20 minutes. Serve over brown rice.

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Credit: myfitnesspal

Per serving: Calories: 385; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 120mg; Carbohydrate: 58g; Dietary Fiber: 12g; Sugar: 7g; Protein: 16g

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