This versatile, hearty and healthy Coconut-Curry Vegetable Stew is perfect for Meatless Monday this winter. Try a bowl tonight! (Vegan and Gluten-Free)
29ouncescanned chickpeas(garbanzo beans) (2) 14.5 ounce cans, rinsed and drained
Instructions
Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
Serve the soup hot by itself or with a slice of crusty bread, if desired.
Notes
If you don’t like chickpeas or zucchini you can substitute them with a whole variety of other vegetables. Choose your favorites and add in as many as you want.
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