Ingredients
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- 2 tbsp coconut oil
- 1 cup yellow onion, dice
- 1/2 cup carrots diced
- 1/2 cup yellow peppers chunked
- 1 cup zucchini diced
- 1 cup fresh tomatoes diced
- 1 cup baby spinach
- 1 can chickpeas drained
- 270 ml jar Shivani’s Kitchen Chickpea Curry Sauce
- Sea salt & black pepper to taste
- 2 dollops of plain yogurt for garnish
Instructions
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions, carrots, peppers, zucchini and tomatoes and sauté till tender.
- Add and stir in salt and pepper. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add the chickpeas and Shivani’s Chickpea Curry sauce and bring to a simmer.
- Allow it to cool slightly and serve on steamed rice garnished with dollop of yogurt.
- Category: Entres, recipes, what's for dinner recipes, recipes
Keywords: Chickpea Curry, Shivani's Kitchen, Indian curry, comfort food, vegetarian recipe, easy recipe, wholesome ingredients, coconut curry, homemade curry sauce, flavorful dish