Curried Vegetables & Beans
Submitted by jayjer
A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minColorful, nourishing, and on the table in under an hour. This one-skillet curry brings together chickpeas, red-skinned potatoes, three kinds of bell peppers, green peas, and a surprise ingredient: sliced apples.
The apple softens into the sauce and adds a subtle sweetness that rounds out the curry powder, cumin, and coriander.
Pile it over brown rice and you’ve got a plant-based dinner that actually fills you up. No coconut milk, no cream, just spiced vegetables and beans in a light, brothlike sauce.
Kitchen Tips
- Dice the potatoes small so they cook through in 20 minutes. Big chunks will hold everything up.
- Add the apples with the peas and beans at the end. They only need about 10 minutes to soften without turning to mush.
- This reheats well. The flavors deepen overnight, making it a solid meal prep option.
Ingredients
Directions
Heat oil in a nonstick skillet over medium heat. Add garlic, peppers, and onion.
Sauté for about 4 minutes or until tender.
Sprinkle with the flour and spices.
Stir fry and cook for another 20 seconds or so.
Add the water and potato.
Cover, reduce the heat to a simmer and cook for 20 to 25 minutes or until potato is tender.
Add the apples, peas, and beans. Cover and cook about 10 minutes.
Serve over cooked brown rice.
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