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Coconut Chickpea Curry Meal Prep

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4.67000 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 961kcal
Servings: 5 Containers

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

Method

  • 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.
    Coconut Chickpea Curry Meal Prep Sauce Vegetables
  • 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.
    Coconut Chickpea Curry Meal Prep Toast
  • 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.
    Coconut Curry
  • 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.
    Cook Rice
  • 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.
    Finish Curry
  • 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.
    Coconut Chickpea Curry Meal Prep
Calories 961kcalCarbohydrates 137gProtein 29gFat 36gSaturated Fat 21gPolyunsaturated Fat 4gMonounsaturated Fat 9gCholesterol 1mgSodium 394mgPotassium 1513mgFiber 20gSugar 24gVitamin A 4275IUVitamin C 90mgCalcium 267mgIron 14mg