Vegan Chickpea Coconut Curry

Name: Vegan Chickpea Coconut Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Indian, Asian
Ingredients: 473 milliliters baby carrots; 1 Tbsp heaping T of coconut oil; 1 teaspoon curry powder (to taste); 2 peppers; 3 Tbsps plain soy yogurt; 1 zucchini

The recipe Vegan Chickpea Coconut Curry could satisfy your Indian craving in approximately 45 minutes. Watching your figure? This gluten free, primal, and vegan recipe has 162 calories, 4g of protein, and 8g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up peppers, zucchini, soy yogurt, and a few other things to make it today.

Ingredients

Servings:

473milliliters

baby carrots 1Tbsp

heaping T of coconut oil 1teaspoon

curry powder (to taste)2

peppers 3Tbsps

plain soy yogurt 1

zucchini

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.