Coconut Chickpea Curry Meal Prep
A fully vegetarian curry that doesn’t feel like it’s missing anything. Chickpeas, bell pepper, and a rich coconut milk base, spiced with cumin and smoked paprika.
The trick with this one is blooming the spices in the pan before anything liquid goes in. It only takes 20 seconds but it’s the difference between a curry that tastes raw and one that tastes properly cooked through.
Spinach goes in right at the end so it stays bright green, and it’s all served over jasmine rice with a spoon of yoghurt and a squeeze of lime.
Coconut Chickpea Curry Meal Prep
VEGETARIAN · DINNER · EASY
A Vegetarian Curry With Real Depth
Chickpeas do a great job of soaking up the coconut milk and spices, so every bite is rich, not watery or thin like some vegetarian curries can end up.
Smoked paprika alongside the cumin gives it a bit of depth you don't always get in a chickpea curry, without making it heavy or overly spicy.
It also freezes really well, so it's an easy one to double and stash a batch away for a week you don't feel like cooking.
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.
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.