Chickpea Vegetable Curry

Place all ingredients in a large stockpot and simmer until butternut squash is tender and the flavors have melded about 30–40 minutes.

Ingredients for servings

    Chickpea Vegetable Curry

  • 2 cans of chickpeas

  • frozen broccoli/ cauliflower/ carrot blend

  • 1 bell pepper diced

  • 1 can lite coconut milk or 425 ml

  • 1 teaspoon curry paste

  • 1 teaspoon curry powder

  • 200 cup brown rice cooked


  • 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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