Vegan Sweet Red Pepper and Chickpea Curry on Rice Recipe

Vegan Red Pepper and Chickpea Curry Recipe
6 Servings – Approximately 1/2 cup per serving | 3 Weight Watchers PointsPlus per serving


  • 1 red bell pepper, chopped
  • 1 large carrot, chopped
  • 1  six oz. cup of plain coconut milk yogurt
  • 1 teaspoon garlic powder
  • 1 tablespoon curry
  • 1 cup garbanzo beans
  • 1/2 cup coconut milk


  1. Mix chopped veggies, yogurt, coconut milk and chickpeas in a pot.
  2. Mix in curry and garlic powder.
  3. Cook on medium-high heat until soft approximately 30 minutes.
  4. Serve on top of brown rice (be sure to track additional PointsPlus values depending on how much brown rice you have).
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2 Responses to Vegan Sweet Red Pepper and Chickpea Curry on Rice Recipe

  1. Julie Moore says:

    (sorry, meant this comment for the curry recipe thread)

    Coconut milk yogurt?! I never knew…I’ll have to look for it. Do you have a preferred brand and vendor?

  2. VeganWW says:

    There are a few different brands at Whole Foods – the last time I made this recipe I used the “So Delicious – Plain – Greek Style – Coconut Milk Yogurt” (” since it has a higher protein and fiber than the plain regular kind and it still came out great!

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