Description

This delicious vegan dish is loaded with fresh vegetables and chickpeas. Sauteed in a delightful coconut madras yellow curry sauce.

Ingredients

• 3  Table Spoon(s) Neutral Oil
1
• 1/2  Cup(s) Bell Peppers, Red & Yellow, diced
2
• 1/2  Cup(s) Bok Choy, roughly chopped
3
• 1/2  Cup(s) Zucchini & Yellow Squash, half moon cut
4
• 1 1/2  Cup(s) Chickpeas, fully cooked
5
• 1/2  Cup(s) Coconut Milk
6
• 1  Table Spoon(s) Madras Yellow Curry Powder
7
• 1  Tea Spoon(s) Sugar
8
• 3  Table Spoon(s) Cilantro, roughly chopped
9
• ½ one_half Each Lime, juiced
10
• 1  As Needed Salt & Pepper
11
• 2  Table Spoon(s) Peanuts, chopped for garnish (optional)
12

Directions

1. Heat oil in pan
2. Add vegetables one at a time, cook out for a minute each
3. Add chickpeas and heat through
4. Pour in coconut milk and curry powder, heat through
5. Finish with sugar, cilantro and lime juice
6. Plate up and garnish with peanuts (optional)