Vegan Chickpea Curry Recipe

Vegan Chickpea Curry

Precut stir fry veggies and jarred coconut curry sauce makes this a 20-minute supper! Serve over brown rice for a complete meal.

Prep: 5 minutesCook: 15 minutesTotal: 20 minutesDifficulty: Easy

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Ingredients

  • 2 packages stir fry vegetables, fresh or frozen
  • 1 tbsp. olive oil
  • 1 can garbanzo beans, rinsed and drained, 15 oz.
  • 1 jar Private Selection™ Jalfrezi Coconut Curry Simmer Sauce, 16 oz.
  • 1⁄2 cup Simple Truth Organic Vegetable Broth
  • 2 cups brown rice, cooked

Directions

  • Heat olive in a large skillet over medium-high heat. Add vegetables. Cook, stirring occasionally, until vegetables begin to brown, about 6 minutes.
  • Add chickpeas, simmer sauce, and broth. Reduce heat medium low and continue cooking until vegetables are tender, about 5-6 minutes more.
  • Serve over rice. Leftovers will keep in the refrigerator for 3 days.

Ingredients

  • 2 packages stir fry vegetables, fresh or frozen
  • 1 tbsp. olive oil
  • 1 can garbanzo beans, rinsed and drained, 15 oz.
  • 1 jar Private Selection™ Jalfrezi Coconut Curry Simmer Sauce, 16 oz.
  • 1⁄2 cup Simple Truth Organic Vegetable Broth
  • 2 cups brown rice, cooked

Directions

  • Heat olive in a large skillet over medium-high heat. Add vegetables. Cook, stirring occasionally, until vegetables begin to brown, about 6 minutes.
  • Add chickpeas, simmer sauce, and broth. Reduce heat medium low and continue cooking until vegetables are tender, about 5-6 minutes more.
  • Serve over rice. Leftovers will keep in the refrigerator for 3 days.