Curried Chickpea And Edamame Bowl
A warm and comforting vegan bowl featuring chickpeas and edamame in a fragrant, creamy coconut curry sauce served over quinoa.
1 serving
Ingredients
- 1/2 cup Cooked quinoa
- 1/2 cup Canned chickpeas
- 1/2 cup Frozen shelled edamame
- 1/4 cup Canned light coconut milk
- 1 cup Fresh spinach
- 1 tsp Curry powder
- 1/4 tsp Garlic powder
- a pinch Pinch of salt
Instructions
In a small saucepan or skillet over medium heat, add the chickpeas, edamame, light coconut milk, curry powder, and garlic powder. Stir to combine and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the edamame is tender and the sauce has slightly thickened. Stir in the fresh spinach and cook for another 1-2 minutes, just until it has wilted. Season with a pinch of salt. Serve the curry mixture over the warm cooked quinoa.
Full macros and meal-plan integration are available in the KeyMacro app.