Curried Mixed Vegetables with Peaches and Chickpeas

Name: Curried Mixed Vegetables with Peaches and Chickpeas
Yield: Serves 4-6
Ingredients: ¼ cup coarsely chopped organic cilantro; 3 cups cooked organic basmati brown rice; 1 14-ounce can light, pure coconut milk cup water; 1 tablespoon extra-virgin olive oil; 3 large cloves organic garlic, coarsely chopped; Sea salt and pepper, to taste; 1 large organic jalapeño pepper, finely chopped (optional); 1 large organic red onion, cut into thick slices; 1 large organic yellow onion, cut into thick ribs; 1 tablespoon organic trans fat-free buttery spread; 2 small organic zucchini, cut into ½-inch diagonal slices; ½ teaspoon crushed organic red pepper flakes; 1 tablespoon freshly squeezed organic lime juice (from about ½ lime); 1 cup cooked organic chickpeas, freshly cooked or canned, drained; 2 medium organic carrots, peeled and cut into ½-inch diagonal slices; 2 teaspoons organic curry powder; 2 local peaches, fresh or frozen, pitted and each cut into 6 wedges; 1 small head organic escarole, washed well and cut into ½-inch lengths

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

The produce used in this recipe is at its peak during the summer months, which makes summer the perfect time to take advantage of their freshness. You’ll taste the difference in your finished dish.

Ingredients

1 tablespoon organic trans fat-free buttery spread
1 tablespoon extra-virgin olive oil
1

Main course
Gluten-free
Summer
Vegan

Method

Heat the spread and the oil in a large, deep skillet over medium heat. Add the onions, garlic, and carrots. Add the curry powder, red pepper flakes, jalapeño pepper, salt, and pepper. Stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices. Stir in th