Coconut Chickpea Curry Meal Prep To Set You Up For The Whole Week, Or Weeks Ahead In No Time.
This Brazilian-style coconut chickpea curry meal prep is super easy to make, tastes incredible and is perfect served alongside some soft fluffy lime-infused jasmine rice. It’s cheap, tasty, and high in valuable nutrients. Please enjoy.
Ingredients
Curry
- 2 Tbsp (40ml) - Olive Oil
- 2 - Brown (Yellow) Onions, Diced
- 2 - Red Bell Peppers (Capsicums), Thinly Sliced
- 6 - Garlic Cloves, Minced
- 3 Tbsp (15g) - Ground Cumin
- 1 ½ Tbsp (12g) - Paprika
- 1 tsp (2.5g) - Red Chilli Powder (Optional)
- ¾ Cup (180ml) - Vegetable or Chicken Stock
- 1 ½ Can (600g-1.32lbs) - Diced Tomatoes
- 2 ½ Tbsp (35g) - Brown Sugar
- 1 ¼ Cans (500ml-2 Cups) - Coconut Milk
- 2 ½ Cans (1kg-2.2lbs) - Chickpeas, Drained
- 120g (4.23oz) - Baby Spinach, Washed
- Seasoning To Taste
Jasmine Rice
- 350g (12.3oz) - Jasmine Rice, Washed
- 550ml (2 Cups 2 ½ Tbsp) - Cold Water
- 4 - Kaffir Lime Leave (Optional)
- Salt To Taste
- 50g (1.76oz) - Natural Greek Yogurt
- Lime Wedge To Serve
- Coriander (Cilantro), To Serve
Instructions
- Place a pot over medium-high heat, add in the olive oil and onion and saute for 2 minutes. Add in the garlic and red bell pepper (capsicum) and continue sauteing for 3 minutes, mixing regularly.
- Add in the cumin, sweet paprika, cayenne pepper (optional), and salt to taste. Saute for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
- Add in the coconut milk, diced tomatoes, brown sugar, and chickpeas. Mix well to combine, check seasoning levels, adjust accordingly and bring it all to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, mixing regularly.
- To cook the rice, place a saucepan over high heat, add in the rice, cold water, salt, and optional spices, mix to combine, and bring to a boil. Reduce the heat to low, place on a lid, and cook for 14 minutes undisturbed. 14 minutes later, turn off the heat, leave the lid on for a final 4 minutes then remove and fluff up the rice with a fork. Serve.
- Once the curry has been cooking for 15 minutes, add in the baby spinach, mix well to combine, and allow to wilt for 30 seconds. Check and adjust seasoning levels then remove from the heat.
- Serve and divide the curry and rice into 5 meal prep containers, spoon over greek yogurt (optional), garnish with coriander (cilantro) (optional), thinly sliced red chilli (optional), and a wedge of lime(optional). Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Coconut Chickpea Curry Meal Prep Storage Instructions
To store, place the curry in airtight containers in the fridge for up to 5 days and in the freezer for up to 6 months. It’s okay to freeze both the rice and curry together. Allow to thaw in the fridge overnight before reheating.
Coconut Chickpea Curry Meal Prep Reheating Instructions
To reheat, place the curry in a pan over medium heat and slowly mix it until nice and hot. Alternatively, reheat in a microwave in bursts. This is the better option, as the curry is already integrated with the rice in the meal prep container.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Hey Jack, thank you for this recipe I did cook it and the taste it’s amazing! Its so delicious and cremy chickpeas curry my family love it. 😋.
Hey Frank. Happy you and the family enjoyed it.
Tasty recipe, incorrect nutrition
I think you have calculated the chickpeas incorrectly and put the full can weight instead of the chickpea weight.
2 1/2 cans of chickpeas are only 600g when drained leaving the protein of your recipe at about 19g protein and 759 cals
If you were to accidentally measure the cans by their undrained weight it would be 1000g leaving the whole recipe at 870 cals with 25 grams of protein. Which is within margin of error of your posted nutrition
I imagine this is already fixed from the video for this recipe which was a whopping 48g protein per serving which would indicate you may have used the weight of unsoaked chickpeas
Thanks, Samuel. I’ll look into this.