Curried Chickpeas and Vegetables

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes

Makes 9 cups

15 minutes to assemble
15 minutes to cook
Total time: 30 minutes

Makes 9 cups

Zesty Yellow Curry, Coconut Milk, chickpeas and veggies create a flavor filled vegan entrée.

Ingredients

2 tablespoons oil
1 large onion, diced
1 tablespoon minced ginger
4 large cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
1 teaspoon salt
1-13.5 oz can Coconut Milk, divided
1-2 tablespoons *Yellow Curry Paste
1 large tomato, diced
2-15 oz cans chickpeas, drained
2 tablespoons lime juice
Cooked Jasmine Rice
*If Yellow Curry Paste is not available in your store, it can be ordered online here.

In a large nonstick skillet, heat oil over medium-high heat. Add onion, ginger and garlic. Sauté 3-4 minutes or until onions start to wilt.
Add red pepper, green pepper, squash and salt. Stir-fry an additional 2-3 minutes. Push vegetables aside and add one half can Coconut Milk and Curry Paste. Stir until curry is dissolved into Coconut Milk.
Reduce heat to medium, add remaining Coconut Milk, tomato, chickpeas, and lime juice. Bring to a boil and serve with Jasmine Rice.

Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.

This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.

The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.