1 can (15.5 oz.) chickpeas (garbanzo beans), rinsed
1 can (14 oz.) lite coconut milk
1 cup vegetable broth
1/2 cup dry lentils, uncooked
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts, chopped
Let's Make It
Heat dressing in large nonstick skillet on medium heat. Add peppers and onions; cook 6 to 8 min. or until crisp-tender, stirring frequently.
Add curry paste; mix well. Add chickpeas, coconut milk, vegetable broth and lentils; stir. Bring to boil, stirring frequently. Cover; simmer on medium-low heat 25 min. or until lentils are tender, stirring occasionally. Remove from heat.
Stir in cilantro; sprinkle with nuts.
For an extra kick of heat, drizzle with Sriracha sauce (hot chili sauce) before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.