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.
Coconut Chickpea Curry Meal Prep
Ingredients
Curry
- 30 ml Olive Oil
- 2 Brown (Yellow) Onions Diced
- 2 Red Bell Peppers (Capsicum) Sliced
- 6 Garlic Cloves Minced
- 36 g Ground Cumin
- 18 g Smoked Paprika
- 4 g Red Chilli Powder Optional
- 180 ml Vegetable Stock
- 600 g Diced Tomatoes Canned
- 35 g Brown Sugar
- 500 ml Coconut Milk
- 1 kg Chickpeas Drained
- 120 g Baby Spinach Washed
- Salt & Pepper To Taste
Jasmine Rice
- 350 g Jasmine Rice Washed
- 550 ml Cold Water
- 4 Lime Leaves Optional
- Salt To Taste
To Serve
- 50 g Natural Greek Yogurt
- Long Red Chilli Optional
- Coriander (Cilantro)
- Lime Wedge
Method
- Place a pot over medium-high heat, add the olive oil and onion, and sauté for 2 minutes. Add the garlic and red bell pepper, and continue sautéing for 3 minutes, mixing regularly.
- Add the cumin, paprika, red chilli powder (if using), and salt to taste. Sauté for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
- Add the coconut milk, diced tomatoes, brown sugar, and chickpeas. Mix well to combine, check the seasoning and adjust accordingly, and bring to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes, mixing regularly.
- To cook the rice, place a saucepan over high heat, add the rice, cold water, salt, and kaffir lime leaves (if using). Mix to combine and bring to a boil. Reduce the heat to low, cover with a lid, and cook for 14 minutes, undisturbed. Turn off the heat, leave the lid on for a final 4 minutes, then remove and fluff up the rice with a fork.
- Once the curry has been cooking for 15 minutes, add the baby spinach, mix well to combine, and let it wilt for 30 seconds. Check and adjust the seasoning, then remove from the heat.
- Divide the curry and rice into 5 meal prep containers. Spoon over Greek yogurt (optional) and garnish with coriander, sliced red chilli (optional), and a lime wedge (optional). Dig in.
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
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