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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: 887kcal
Servings: 5 Containers
Metric - Imperial

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.
Chef's Tips
Let the spices toast in the pan for the full 20 seconds before deglazing — this blooms them in the residual oil and stops the curry tasting raw or dusty.
Add the spinach right at the end and only wilt it for 30 seconds — any longer and it loses its colour and turns overcooked.
Taste and adjust the seasoning at both the halfway point and the end — with this many components in play, the balance can shift a lot over the 15-minute simmer.
Storage & Reheating
This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months, in an airtight container. Coconut milk-based curries can separate slightly once thawed, so give it a good stir while reheating to bring it back together. Reheat gently in a pot over low-medium heat or in the microwave until piping hot throughout. Add the yogurt, coriander, chilli, and lime fresh, just before serving.
Serving 750gCalories 887kcalCarbohydrates 134.9gProtein 25.5gFat 31.2gSaturated Fat 16.1gPolyunsaturated Fat 3.64gMonounsaturated Fat 7.21gCholesterol 98mgSodium 742.6mgPotassium 1184.3mgFiber 20.3gSugar 24.2gVitamin A 855.97IUVitamin C 94.17mgCalcium 299mgIron 12.3mg