๐ฅ Today I present to you โฆ a curry recipe that doesnโt take hours to simmer on the stove.
Thatโs because it uses a store-bought curry simmer sauce, which helps this come together in just minutes.
๐ ๐๐๐: When you choose a simmer sauce, be sure to check the nutrition label for sodium and choose one that is below 20% of your daily value.
๐
๐๐ฌ๐ญ & ๐๐๐ฌ๐ฒ ๐๐ก๐ข๐๐ค๐ฉ๐๐ ๐๐ฎ๐ซ๐ซ๐ฒ
(Makes 4 servings)
โ 1 Tbsp avocado or coconut oil
โ 1 medium onion, chopped
โ 1 large bell pepper, chopped
โ 2 large carrots, sliced medium-thin
โ 1 15-oz (425 g) can of chickpeas, drained and rinsed
โ 1 cup (240 ml) curry simmer sauce
โ ยฝ cup (120 ml) vegetable broth
โ 6 big handfuls of baby spinach
โ 2 cups (380 g) of cooked rice
Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and cook, cook, stirring often, for about 5 minutes, until they begin to brown.
Add the chickpeas, simmer sauce, and broth. Bring to a simmer, stirring occasionally. Lower the heat to medium-low and continue to simmer until the vegetables are tender, 5-8 minutes. Stir in the spinach in batches and cook until wilted.
Remove from the heat and serve your curry over rice.
