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Coconut Chickpea Courgette Rice Bowls with Lime
A gentle vegan coconut curry bowl with chickpeas, courgette, pepper, spinach, basmati rice, coriander, and lime.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 655 kcal |
| Protein | 20g |
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For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut thickness and per-batch times fixed, and allow extra elapsed time. Cut courgette into 2cm pieces and pepper into 5mm strips. Finely slice onion, crush garlic and grate ginger. Drain and rinse chickpeas to displayed drained weight. Chop coriander stalks and leaves separately. Measure 15ml lime juice and cut remaining fruit into wedges.