đ„Today I present to you ⊠a curry recipe that doesnât take hours to simmer on the stove.
Thatâs because it uses a store-bought curry simmer sauce, which helps this come together in just minutes.
đTIP: When you choose a simmer sauce, be sure to check the nutrition label for sodium and choose one that is below 20% of your daily value.
Fast & Easy Chickpea Curry
(makes 4 servings)
â 1 Tbsp avocado or coconut oil
â 1 medium onion, chopped
â 1 large bell pepper, chopped
â 2 large carrots, sliced medium-thin
â 1 15-oz (425 g) can of chickpeas, drained and rinse
d
â 1 cup (240 ml) curry simmer sauce
â Âœ cup (120 ml) vegetable broth
â 6 big handfuls of baby spinach
â 2 cups (380 g) of cooked rice
Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, cook, stirring often, for about 5 minutes, until they begin to brown.
Add the chickpeas, simmer sauce, and broth. Bring to a simmer, stirring occasionally. Lower the heat to medium-low and continue to simmer until the vegetables are tender, 5-8 minutes. Stir in the spinach in batches and cook until wilted.
Remove from the heat and serve your curry over rice.
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